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In the bowl of a food processor fitted with the blade attachment, add the sour cream, chives, parsley, lemon zest, lemon juice and shallots.
Blend until smooth and season to taste with salt.
Refrigerate until ready to use. The sauce can be made up to 3 days in advance.
Heat oven to 450ºF (230ºC).
Add the potatoes to a large saucepan or pot, cover with water by 1” (2.5cm) and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
Arrange on a baking sheet. Using a metal spatula or a glass with a flat bottom, gently press down on each of the potatoes so they slightly flatten.
In a bowl stir together the olive oil, Parmesan, onion powder, garlic powder, lemon zest, salt and pepper.
Pour over the potatoes and toss to combine. Roast until crispy all over, about 25 minutes.
Arrange the potatoes on a serving platter and drizzle the herbed sour cream over the top. Garnish with the chives.