Crispy + Garlicky Roasted Rainbow Potato Salad

Preheat your oven to 400F. Line a baking tray with parchment paper. Rinse potatoes with water and pat dry with a towel. Over a cutting board, slice them in half and then quarters, if preferred. Leave the skins on for extra crispiness. In a big bowl, toss them around with extra virgin olive oil (or garlic ghee if substituting), sea salt, pepper & sumac. Place over the baking sheet and bake for a total of ~35 minutes. Flip them at the halfway mark for even roasting & mash them slightly with a fork to flatten, giving them more surface to crisp up. Allow them to cool, mix in the mayo, garnish with chives, and set to chill in the fridge, or serve them warm.