Potatoes that are buttery and crisp on the outside and soft and fluffy on the inside and full of garlicky flavor, this side is sure to make everyone at the dinner table happy. Paired with a tangy, chive dipping sauce, this side dish will keep you going back for seconds.
Preheat your oven to 425°F and set out a large baking tray.
Add the potatoes and the whole cloves of garlic to a large pot and fill with cold water, covering the potatoes by 1 inch.
Bring to a boil and then heavily salt the water. Boil for 8-10 minutes until slightly softened and easily pierced with a fork.
Strain the potatoes and let cool in colander until the outsides have dried out. Arrange the potatoes on the baking tray and lightly smash with a glass measuring jar or mug, leaving the potatoes whole but with the insides exposed.
Mince the cloves of garlic and add onto the baking tray.
Drizzle the potatoes and garlic with with olive oil and season with salt and pepper.
Arrange the cold slabs of butter on and around the potatoes.
Bake for 20-25, remove from the oven, flip each potato over, and spoon any melted butter from around the edges of the pan on top of the potatoes. Return to the oven and bake another 10-15 minutes, until the potatoes are crisp on the outside and baked through on the inside..
Sprinkle flaky sea salt over the potatoes once out of the oven and let cool for a few minutes on the pan.
In a medium mixing bowl, mix the sour cream, mayonnaise, chopped chive, sea salt, and vinegar until evenly distributed.
Transfer to a small serving bowl or spread on the bottom of a large serving dish and spoon the potatoes directly on top.
Serve the potatoes warm and enjoy!