Make the roasted potatoes: Preheat oven to 400 F. Line a baking sheet with aluminum, spray with olive oil and set aside.
In a large bowl combine new potatoes, olive oil, salt and pepper. Toss until each potato is evenly coated.
Transfer potatoes cut side down to baking sheet. Set aside.
Make the garlic olive oil: In a small oven-safe dish combine garlic cloves with 1/4 cup olive oil. Cover with aluminum foil.
Transfer baking sheet with potatoes and garlic dish to oven and roast for 45 minutes.
Remove garlic dish from oven. Carefully remove garlic from dish and discard garlic casings.
In a food processor combine garlic oil, garlic, remaining olive oil, cilantro, green onion and jalapeño.
Process until smooth. Add water as needed for desired consistency.
Remove new potatoes from oven and toss with 2 tablespoons of roasted garlic cilantro oil. Roast potatoes for another 15 minutes until crisp and fragrant.
Transfer potatoes to serving dish and top with remaining cilantro oil.