Step 1

Preheat oven to 400 degrees F. Place garlic cloves and olive oil in a small oven-proof container. Cover and roast until the garlic is soft and tender, about 20 minutes. Cool slightly, until the cloves are cool enough to handle. Leave the oven on.

Step 2

Peel the cloves, and mash on a cutting board with a fork. Sprinkle with salt and mash into a paste. Scrape paste into a small bowl and add sour cream, mayo, paprika, and a pinch each of salt and pepper. Stir to combine and taste for seasoning. Refrigerate until ready to use.

Step 3

Line a baking sheet with tin foil and grease or spray the foil. In a medium bowl, toss potatoes with olive oil, salt, pepper and cayenne. Spread into an even layer on prepared baking sheet, making sure the potatoes are sitting cut side up.

Step 4

Roast for 20 minutes, then flip the potatoes over (to be cut-side down) and continue to roast until crispy, golden, and cooked through, about 15-20 more minutes.

Step 5

Serve immediately or at room temperature, sprinkled with scallions or chives, with the roasted garlic dip on the side.