Wash & pat dry the potatoes, cut each one into medium sized ½ inch (1.50 cm) pieces, add to a large bowl, drizzle in 2 tbsp (30 ml) extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, making sure they are all in a single layer

Add the potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile, grab 1 head of garlic, remove the skins from the cloves and roughly chop the garlic into small chunks

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After heating the oil for 2 minutes add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, turn off the heat, after letting it cool down for a couple minutes, add in ½ cup plain Greek yogurt at room temperature, season the yogurt generously with black pepper and mix everything together until well mixed, set aside

After 24 to 25 minutes the potatoes should be perfectly roasted, remove from the oven, you can always pierce them with a toothpick, if it easily goes in they are done, transfer the potatoes into the pan with the creamy garlic sauce, mix together until each piece of potato is coated in the creamy sauce

Transfer into a serving dish, sprinkle with sweet smoked Spanish paprika and top off with finely chopped chives, enjoy!