Rinse and pat dry 3 yukon gold potatoes, then cut each one into ½ inch thick pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each half right down the middle and into ½ inch pieces, add the cut potatoes into a large bowl

Shred in 5 large cloves of garlic over the potatoes (or you can finely mince them), pour in 2 tablespoons of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined

Transfer the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they roast evenly, add into a preheated oven, bake + broil option 250 C - 475 F

After 25 minutes remove the potatoes from the oven, transfer them into an oven-proof pan (or you can just leave them in the baking tray), sprinkle 2 cups of shredded cheese over the potatoes and a kiss of sweet smoked paprika, add back into the oven until the cheese is fully melted, remove from the oven and sprinkle with freshly chopped chives, enjoy!