1Combine the sour cream, chilli powder and diced chilli, and refrigerate until ready to serve.
2Preheat oven to 200°C. Place the tomatoes on a parchment paper lined baking tray, drizzle with 1 tablespoon of oil and season with salt & pepper. Bake the tomatoes for 10-15 minutes (depending on their size), until the skin starts to burst.
3Meanwhile, for the waffles, place the potatoes in a pan of cold water, over high heat. Bring to a boil and cook for 2 minutes, then reduce heat to a rapid simmer and cook for a further 10 minutes. Remove them from heat, drain and let cool for 5 minutes.
4Grate the potatoes into a mixing bowl; add the chives, 1 tablespoon of oil, and paprika; and season with salt and pepper.
5Divide the mixture into 4 portions, and pat them into disc or square shapes. Cook each one in a waffle iron, sprayed with olive oil, for 6-8 minutes until golden brown and crispy. Keep each one warm in a preheated 150°C oven until ready to serve.
6Place the waffles on plates, top each with a dollop of chilli sour cream, add the avocado and roasted tomatoes, and garnish with extra chopped chives.