Step 1

Preheat the oven to 200C degrees.

Step 2

Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat and leave to simmer for 10 minutes or until tender (but not soft). Drain the potatoes and then place back into the saucepan over a low heat and shake around to remove any remaining water (about 30 seconds).

Step 3

Once the potatoes are totally dry, place them into a baking dish and flatten each one with a fork or potato masher (you don’t want to mash the potatoes, but rather just roughly smash and flatten them).

Step 4

Drizzle with the olive oil and sprinkle with the sea salt and cracked pepper.

Step 5

Place into the oven and roast the potatoes, turning halfway through cooking, for 30 minutes or until potatoes are very crisp and golden.

Step 6

Meanwhile, place the sour cream, sweet chilli and lime into a small bowl and mix well to combine (you may like to add more sweet chilli sauce if you prefer).

Step 7

Serve potatoes with the sour cream dressing.