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1
Preheat oven to 400 degrees.
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2
Toss whole garlic cloves, potato, onion, sage, 1 tbs oil, 1 tsp salt, and a pinch of pepper in a large ovenproof skillet.
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3
Cover and transfer to oven.
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4
Roast, stirring occasionally, 30 minutes.
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5
Meanwhile, make the garnish: put the remaining 1 1/2 tsp oil and the sliced garlic into a small skillet.
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6
Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes.
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7
Using a slotted spoon, transfer garlic slices to paper towels to drain.
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8
Remove skillet from oven, and stir in 1/3 cup of water.
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9
Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes.
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10
Transfer garlic cloves to a plate, and let cool slightly.
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11
Squeeze garlic from skins into skillet; discard skins.
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12
Heat skillet over medium-high heat.
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13
Add sherry, and cook, stirring to scrape up browned bits, 1 minute.
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14
Add stock and 1/2 cup water, and bring to a simmer.
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15
Remove from heat, and let cool slightly.
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16
Puree vegetable mixture in a blender.
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17
Press through a fine sieve into a medium saucepan.
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18
Heat over low heat; stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper.
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19
Divide into bowls and garnish with toasted baguette slices, fried garlic, and chives.
