Boil the potatoes with the herbs in salted water until soft.

Remove from the heat, strain and allow to cool to room temperature.

Cut a criss-cross into the top of each potato using a sharp serrated knife.

Gently squeeze each potato between your thumb and index finger to push some of the inside of the potato to the top.

Preheat the oven to 200 °C.

Place the potatoes onto a roasting tray and drizzle with olive oil. Sprinkle with salt and pepper.    

Roast at 200 °C for 8-10 minutes, or until the tops of the potatoes are crisp.

Serve with sour cream and chives.