Step 1

cover potatoes with cold water in a pot and add the salt

Step 2

bring to a boil then reduce to a simmer till potatoes are cooked

Step 3

drain and allow potatoes to sit for five minutes

Step 4

preheat oven to 220c (430f) on bake, not fan

Step 5

place potatoes on baking tray and use the base of a glass or mug to squash the potatoes

Step 6

brush with 1/3 cup of the olive oil on both sides and season with salt and pepper

Step 7

bake until golden and crispy - see notes

Step 8

add 1/3 cup of olive oil to a small pot and add in walnuts and anchovies

Step 9

simmer gently for 5-7 minutes until the walnuts are a toasty colour

Step 10

immediately pour oil into a bowl and add the garlic stirrring -  garlic will sizzle

Step 11

add in the raisins and Aleppo pepper and stir till combined

Step 12

smear a plate with the sour cream and place potatoes on top

Step 13

spoon dressing over the potatoes

Step 14

scatter with fresh herbs and serve with lemon wedges

Step 15

enjoy!