Cut potatoes into 2cm-thick slices. Pat slices with paper towel to absorb excess moisture. Transfer to a large roasting pan, drizzle with 1 tablespoon oil and toss well. Arrange in a single layer, overlapping slightly, over base of pan.
Bake in a 220C oven (fan-forced) for 40-45 minutes, turning potato slices halfway during cooking time, until golden and tender.
Meanwhile, heat remaining oil in a medium frying pan. Add chickpeas, garlic and paprika. Cook, stirring, for 2-3 minutes until chickpeas are coated in spice mix and mixture is fragrant.
To make chive dressing, whisk all ingredients in a jug. Season with freshly ground pepper.
To serve, scatter spiced chickpeas over potatoes in roasting pan. Spoon over chive dressing and sprinkle with extra chives.

Low in fat and a good source of calcium, buttermilk is an excellent tenderizer when used as a marinade for chicken or other meats. You’ll find it in the refrigerated dairy section in supermarkets.
Swap in mint or coriander for chives, if preferred.