Preheat the oven to 400 degrees F.
Clean the potatoes thoroughly, then pierce each with a fork 2-3 times.
Place the potatoes on a baking sheet in one even layer, drizzle with olive oil, and sprinklewith salt and freshly ground black pepper.
Bake the potatoes for 25 to 30 minutes until fork-tender (depending on size).
While the potatoes are baking, place a frying pan over low heat. Add diced onions and shallots, cooking them slowly until they turn golden brown and sweet. Caramelization occurs when the natural sugars in the onions and shallots break down and develop rich flavors, resulting in a deliciously sweet and savory addition to your dish. Be patient, as this process can take some time, but the results are well worth the wait! Remove the onions and shallots from the pan using a slotted spoon and set aside.
Using the same pan, add diced pancetta. Cook slowly as the fat renders and the pancetta becomes crispy.
Save the rendered fat from the pancetta to toast the panko breadcrumbs over medium heat until golden brown.
Meanwhile, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, and Parmesan cheese in a large mixing bowl. Stir in the garlic, onion powder, and fresh herbs, reserving some for garnish. Cover and set the mixture aside in the refrigerator to allow the flavors to meld.
After baking, let the potatoes cool slightly, then use a coffee cup or another heavy, flat object to gently smash each potato into a disc on wax paper or a cutting board.
In a frying pan, heat a neutral oil over medium high heat and fry the potatoes until they achieve a crispy golden crust. Once cooked, drain them on a rack over a layer of paper towels.
Add the fried potatoes to the bowl and toss them gently in the dressing.
Arrange the dressed potatoes in a serving dish and garnish with soft-boiled eggs, extra Parmesan, and reserved herbs. If desired, finish with a drizzle of balsamic reduction for the perfect finishing touch.
