Crispy Manchego Potatoes

Trim the top ¼ inch off of the top of your garlic bulb. Place cut side up in a garlic roaster or a small oven-safe ramekin and drizzle with olive oil. Cover with the lid or aluminum foil and bake for 30 minutes.

Peel the potatoes and cut them into 1½ inch chunks.

Bring a pot of water to a boil. Add 2 handfuls of salt and the baking soda.

Remove the garlic from the oven when it is done. Put a baking sheet cover in aluminum foil in the oven and turn the heat up to 450°F.

Add the potatoes to your boiling water and cook for 10-12 minutes. Drain, and then let them rest in the strainer over the pot to steam dry for 5 minutes.

In a large bowl, mix the mayo, olive oil, smoked paprika and chipotle powder. Add in potatoes to the bowl and mix vigorously, then mix in the freshly grated manchego.

Add the potatoes to your preheated baking sheet and roast for 20 minutes. Give them a toss and roast for another 20-25 minutes.

While the potatoes are roasting, place your prosciutto on another baking sheet and crisp up for 10-15 minutes.

Squeeze out the garlic and form into a paste with a knife. Add to a bowl and mix in chipotle mayo, regular mayo, goat cheese, honey, salsa macha and red wine vinegar. Season your sauce with salt and pepper to taste.

When your potatoes are done, add them to a serving plate. Drizzle the sauce all over, sprinkle with the chopped chives and parsley, more freshly grated manchego and crumble the crispy prosciutto on top.