Place potatoes in a large pot and fill with enough cold water to cover by 3 inches. Add salt and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 10-15 minutes. Drain and let cool slightly.
Place potatoes about 3 inches apart on a baking sheet. Gently smash each potato with the heel of your hand to about ½-inch thickness.
Brush potatoes with 2 tablespoons olive oil. Season with salt and pepper.
Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.
Meanwhile, in a small sauce pan, combine the walnuts, anchovy and remaining 2 tablespoons olive oil. Cook over medium-low heat, stirring often, until walnuts are lightly browned, about 6 minutes. Remove from heat and add garlic, raisins and Aleppo pepper; stir to combine. Season with salt to taste.
To serve, spread the sour cream on a serving platter and top with smashed potatoes. Drizzle with walnut dressing and top with herbs.
Notes
I used a mix of dill and parsley.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/crispy-smashed-potatoes-with-walnut-dressing/