Preheat the oven to 200°C. Cut the potatoes into wedges and arrange them in a baking tray covered with baking paper. Cut the small head of garlic horizontally in two. With the cut side down, place the garlic half's between the potatoes. Drizzle everything with olive oil and season with salt, pepper, and dried oregano. Place in the oven for 35-40 minutes, or until golden brown and crispy.
In a bowl, combine the cream cheese with the sriracha, lime juice, finely cut gherkins and finely chopped chives. Set aside.
After 25 minutes, remove the half heads of garlic from the oven and allow to cool for a while. Then push the roasted garlic out of the skin with your fingers, finely chop and add ½ or more (according to your taste) to the cream cheese mixture. Taste and add more chopped garlic if necessary. Season to taste with salt and pepper.
Take a large serving plate and ‘swirl’ the spicy garlic sauce on it. Arrange the roasted potatoes on top and garnish with extra chives and an optional drizzle of sriracha.
