Boil un-peeld baby potatoes until tender but firm approximately for 10 minutes.
Preheat the oven to 200C/400F.
Drain the potatoes and let them cool. Meanwhile in a large bowl mix mayonnaise, chipotle paste and water.
When the potatoes are cool enough to handle, cut them in quarters and add them to the bowl with the chipotle mayo, gently toss until evenly coated and put them in a roasting pan.
Roast in the preheated oven for 15 minutes, then turn the oven to a broil/grill setting and finish the potatoes until crisp for 1-2 minutes longer. Watch carefully to avoid burning the potatoes.
Sprinkle with flaky salt and chives if desired.