Preheat your oven to 400 degrees. You will need a sheet pan for this recipe.
Quarter the potatoes and place them on a sheet pan. If the potatoes are larger, you may need to cut them smaller. Add the garlic cloves to the pan.
Drizzle the olive oil over the potatoes. Sprinkle the paprika, thyme, kosher salt, and paper over the potatoes. Gently mix with your hands or a spatula to combine. Spread the potatoes around the pan making sure they are not crowded.
Bake at 400 degrees for 20-25 minutes or until the potatoes have achieved your desired crispiness.
The Aioli
While the potatoes are baking, start the aioli by adding the mayonnaise, Dijon, and Worcestershire sauce to a small mixing bowl. Mix well and set aside.
Also, slice the chives and chop the parsley and set aside for garnish.
When the potatoes are out of the oven, carefully (they will be hot) remove the garlic cloves from the pan and place them on your cutting board.
Squeeze the garlic from their skins onto your cutting board. Rough chop the garlic to break it up into smaller pieces. Add a pinch of kosher salt to the garlic. Using your chef's knife laid flat, smear the garlic towards you while pressing down to create a paste. (See the video for the technique). You should only need to do this a couple of times. Once you have a paste, add it to the aioli you started earlier. Mix well to combine.
Garnish and Serve
Transfer the potatoes to a serving bowl and transfer the aioli to a small serving bowl. Garnish the potatoes with parsley and chives and enjoy!