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Prepare the rosemary salt by combining the kosher salt, rosemary, sage, garlic, and lemon zest.
Make the garlic mayonnaise by blending the egg, water, garlic, salt, vinegar, and lemon juice, then slowly streaming in the avocado and olive oils.
Peel and cut the potatoes into even-sized pieces, then boil them in salted water until just shy of fully cooked.
Drain the potatoes and gently shake them to create a rough, craggy exterior.
Heat oil in a pan or baking sheet in a 400°F oven, then carefully add the potatoes and roast until golden brown and crispy, flipping once.
Fry the potato peels in the hot oil until crispy, then season with the rosemary salt.
Serve the roasted potatoes topped with the garlic mayonnaise, crispy bacon bits, and chives.