In a medium-sized pot, add potatoes, cover with cold water, apple cider vinegar, and salt.
Turn the stovetop on medium-high heat and cook until the potatoes are fork-tender.
When the potatoes are almost done cooking, preheat the oven to 425.
Drain potatoes and place on a parchment-lined baking sheet until they are cool enough to handle.
Once the potatoes have cooled slightly, smash with the palm of your hand or a mug of some sort.
Toss the potatoes with the oil, a little salt, and freshly cracked pepper to taste.
Add the potatoes to the oven and roast until crispy and caramelized for about 20-30 min.
As the potatoes are roasting, prepare the sour cream sauce by getting all the ingredients in a mixing bowl.
I recommend using fresh chives to keep that sour cream and onion feel, but use any herbs you have on hand or flavor combinations that you like!
Once the potatoes are nice and crispy, add a dusting of parmesan cheese on top of the potatoes and roast for an additional 5 minutes. If you do not want to add cheese, completely fine without too.
Once the potatoes are done, arrange the sauce on a platter and top with the warm potatoes. Add any additional herbs if you like and enjoy it!