Method

• Preheat oven to 220°C fan-forced. Line a tray with baking paper.
• Put potatoes in a pot of cold salted water. Bring to a boil, simmer 15-18 minutes until a knife slides in easily.
• Drain and spread on the tray. Let them steam dry for 2 minutes.
• Use the bottom of a glass or a small plate to gently flatten each potato to about 2cm thick - cracked but still holding together.
• Drizzle generously with olive oil, season with sea salt and pepper.
• Roast 30 minutes without touching until golden brown and crunchy.
• Mix sour cream with lemon zest and half the chives and parsley.
• Plate potatoes. Dollop sour cream mixture in the middle, scatter with the remaining herbs. Serve hot.