Preheat the oven to 410 degrees F (210 degrees C).
Rinse the Baby Potato (10) under cold running water. Pat dry the potatoes with a dish cloth.
Place two spatulas on a cutting board, about 1-inch apart, add one potato in between the spatulas. Start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through.
Place the cut potatoes on a baking tray lined with foil paper and brush each potato with Extra-Virgin Olive Oil (1 tablespoon).
Sprinkle each one with a generous pinch of Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
Add the tray to the preheated oven, bake at 410 degrees F (210 degrees C) for 25 minutes.
In a mixing bowl, add Greek Yogurt (1/2 cup) to a bowl. Grate in Garlic (1 clove), add Lemon Juice (1/2 teaspoon), season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
Whisk together, then slowly pour in Extra-Virgin Olive Oil (1 tablespoon) while you continue to whisk. Cover with plastic wrap and set aside.
After 25 minutes, remove them from the oven, brush some more Extra-Virgin Olive Oil (1 tablespoon) on each potato and add back into the oven between 15-20 minutes.
Transfer the potatoes to a dish and add a dollop of the yogurt sauce on top of each potato. Sprinkle with a generous portion of Spanish Smoked Sweet Paprika (1 tablespoon) and garnish with Fresh Chives (1 handful). Enjoy!