Wash and scrub baby potatoes. If there are baby potatoes that are bigger in size, cut them in half.
Bring a pot of water to boil over medium-high heat. Add a pinch or two of salt to the water. Add potatoes to boiling water.
Boil potatoes until fork tender. This will take 20-25 minutes. Once soft, remove from heat and drain the excess water.
Spray baking sheet with olive oil. Place boiled potatoes onto the sheet. Use the flat bottom of a glass to smash the potatoes flat - grease the bottom of the glass if potatoes stick to it. When all the potatoes are smashed, spray the top of the potatoes with olive oil.
Place potatoes into preheated oven. Bake 30-35 minutes or until potatoes are crispy.
While the potatoes are baking, make the dressing by bringing sour cream, mayonnaise, lemon juice, dijon mustard, chives, dill, salt and black pepper to a small mixing bowl. Whisk to combine.
Once the potatoes are crispy, remove from the oven and place into a medium sized mixing bowl. Pour sauce over the potatoes. Toss to fully coat. Check to see if more salt is needed.