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Preheat the oven to 210°C fan bake. Line 3-4 oven trays with baking paper.
Place the potatoes in a large saucepan and cover with salted water. Bring to the boil and simmer for 20 minutes until just tender. Drain well.
Spread the potatoes out on the prepared trays, ensuring they are not overcrowded. Using the base of a jar or a potato masher, press each potato down until flattened. Drizzle over lots of olive oil and season with sea salt.
Roast for 40-50 minutes until golden and very crispy.
While the potatoes are cooking, place all of the dressing ingredients into a large mixing bowl and stir to combine. Season to taste with salt and pepper.
Towards the end of the cooking time, cook the bacon in a frying pan over a medium heat until crispy. Set aside.
Remove the potatoes from the oven and allow them to cool for 5–10 minutes. Add the warm crispy potatoes to the bowl with the dressing and gently toss to coat.
Transfer to a serving dish and scatter over the crispy bacon and extra chopped chives to serve.