Take 2 wooden spoons and lay them next to each tother to form rails
Put a potato between the rails and use a sharp knife to slice it, very thinly - around 1/2 (half) cm
Put the potatoes in a bowl of water and soak them for 15-20 minutes
Put the potatoes on a baking tray and drizzle them with 3/4 of the herb oil, making sure the oil gets right into the gaps
Bake the potatoes at 220℃ for 50 mins to 1 hour (half way through shake the potatoes and add the rest of oil ensuring it gets between the gaps)
Put all the “creamy sauce” ingredients in a liquidiser and whizz them up into a thick cream (warm this cream in a saucepan if you’d like)
Take the potatoes out of the oven, plate and pour over the creamy sauce and chives