Crispy Caesar-Inspired Potatoes

Preheat oven to 450°F.

Toss 1½ pounds halved potatoes with 2 tablespoons oil, 2 teaspoons cornstarch, ¼ teaspoon onion powder and ⅛ teaspoon garlic powder in a large bowl until evenly coated. Arrange the potatoes cut-side down along the outer edges of a large rimmed baking sheet. Peel and discard papery outer layers of garlic head; slice ½ inch off the top of the head. Place on a piece of foil large enough to enclose the head. Drizzle with the remaining 1 tablespoon oil; seal the foil securely. Place the packet in the center of the baking sheet. Roast, stirring once, until the potatoes are crispy and golden brown, 35 to 45 minutes. Remove from the oven and carefully open the garlic packet. Sprinkle the potatoes with ¼ teaspoon salt; toss and let rest on the baking sheet for 5 minutes.

Meanwhile, whisk ¾ cup yogurt, ⅓ cup Parmesan, 1 teaspoon anchovy paste, ¾ teaspoon Worcestershire, ½ teaspoon mustard, ¼ teaspoon pepper and the remaining ¼ teaspoon salt in a medium bowl until blended. Cover and refrigerate until ready to use.

Squeeze the roasted garlic cloves out of their skins (discard skins). Add to the yogurt mixture; mash with a fork until smooth. Spread the yogurt mixture on a serving platter. Top with the roasted potatoes. Garnish with 2 teaspoons parsley and 2 teaspoons chives; drizzle with 1 teaspoon lemon juice.