Crispy baby potatoes with spicy roasted garlic puree

Put the baby potatoes in a pot of salted water and bring to a simmer until fork tender, not mush.

Peel the garlic cloves and remove the hard brown tip; cover with grapeseed oil in a pot with chili flakes and a generous pinch of salt, and cook on low heat until the garlic is very tender.

Pour into a container to cool a few minutes, then blend in a food processor or blender with a splash of lemon juice until smooth.

Check the potatoes are cooked through and slice them in half.

Heat a large saute pan on high with a splash of olive oil and cook the potatoes a few minutes until light gold around the edges.

Roast in a 400F oven about 10 to 15 minutes until dark golden and very crispy.

Toss with a spoonful of the spicy roasted garlic puree, stir, and plate with fresh grated lemon zest and chives.