Prepare the Potatoes and Garlic for Roasting: Preheat your oven to 400°F (200°C). Spread the potato cubes on a baking sheet, drizzle with a little olive oil, and season with sea salt and black pepper. Toss to coat evenly. Slice the top off the garlic head, drizzle with a bit of olive oil, and wrap in foil.

Roast the Potatoes and Garlic: Roast the potatoes and garlic for 25–30 minutes, or until the potatoes are golden and tender and the garlic is soft and aromatic.

Make the Creamy Garlic Sauce: Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them until smooth, then add the Greek yogurt, the remaining olive oil, a dash of smoked paprika, and a pinch of sea salt. Stir until the mixture is creamy and well combined.

Combine and Garnish: Place the roasted potatoes in a serving bowl, drizzle with the creamy garlic sauce, and toss gently to coat. Sprinkle with chopped chives and a light dusting of smoked paprika for a burst of color and flavor.

Serve Warm: Serve the creamy garlic Spanish potatoes warm as a side dish or tapas, and enjoy the comforting flavors!