Step 1

I HIGHLY recommend making this in advance to give chance for the flavours to develop.

Step 2

In a small mixing bowl combine 1/2cup/120g Greek yogurt and sour cream with 1/4cup chives and parsley, the juice of 1 lemon, 1/8 tsp onion & garlic powder and salt & pepper to taste.

Step 3

Taste test for seasoning and adjust accordingly. Cover in the fridge until needed.

Step 4

Pre heat the oven to 200C/390F with the baking tray in there so it get nice and hot.

Step 5

Meanwhile, slice your potatoes into disks (around 1cm/just under 1/2 inch). Place in a large mixing bowl.

Step 6

Add in 2.5 tbsp olive oil, 1 tsp cayenne pepper, smoked paprika, onion powder, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Combine with your hands (messy, but ensures the potatoes get the best coverage).

Step 7

Carefully space out the disks on the hot tray (try not to overlap, this will cause them to steam. They need direct contact with the pan) and place in the oven 30-40mins, or until golden and crunchy. I recommend taking out half way and flipping each potato. If they start charring at all before 20mins turn down the heat. Timings will depend on type and thickness of potatoes - just be vigilant.

Step 8

Serve with an extra sprinkle of salt (this will draw out any final moisture) and serve as a side or with a dip!