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Preheat oven to 500°F. Combine sliced potatoes, 3 tablespoons oil, 2 teaspoons dried chives, ¾ teaspoon onion powder and ½ teaspoon each garlic powder, salt and pepper in a large bowl; toss until evenly coated. Arrange in an even layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, flipping once halfway, until browned on both sides, about 25 minutes.
Flip potatoes once more; pour in 1 cup broth, scatter peeled garlic cloves around the potatoes and sprinkle with ½ teaspoon onion powder and the remaining ¼ teaspoon salt. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 10 minutes more.
Meanwhile, combine ¼ cup sour cream and the remaining ¼ teaspoon each onion powder and garlic powder in a small bowl. Transfer the potatoes and garlic to a platter, reserving the liquid in the pan. Whisk cubed butter into the reserved cooking liquid until melted; drizzle evenly over the potatoes. Dollop with the sour cream mixture and sprinkle with 2 teaspoons fresh chives. Garnish with pepper, if desired.