Boil the potatoes

• Place the potatoes in a pot of cold, salted water.
• Bring to the boil, then simmer until fork tender.
• Meanwhile, preheat the oven to 200 °C.

Make the creamy dressing

• In a mixing bowl, combine the mayonnaise, yoghurt, lemon juice and garlic.
• Finely dice the gherkins, cucumber, onion, chives and dill, then add to the bowl.
• Mix well, season to taste with salt and pepper, then chill in the fridge until serving.

Smash the potatoes

• Once fork tender, drain and allow the potatoes to steam dry completely.
• Place them on a large lined baking tray and flatten with the bottom of a glass, without overcrowding.

Season and roast

• Sprinkle with the chicken and piri piri seasoning, then drizzle generously with olive oil.
• Roast, turning halfway, until completely crisp and golden, adding a splash more oil if needed.

Dress and serve

• Let the potatoes cool, then spoon half the dressing into a large mixing bowl.
• Add the potatoes and mix carefully to coat fully, adding more dressing as required.
• Finish with more fresh herbs and serve as a side.