16 small Yukon gold potatoes (about 2 1/2 lbs. Total)
2 tbsp. Olive oil
flaked sea salt
3 tbsp. Unsalted butter, at room temperature
1 bunch chives, finely chopped
Heat oven to 425 tiers F. Make slits within the potatoes, making sure to stop at the least 1⁄four in. Before the lowest (do no longer reduce all of the way through).
Gently toss the potatoes with the oil and 1⁄2 tsp every flaked salt and pepper. Transfer to a big rimmed baking sheet, reduce-sides up. Roast until soft, golden brown and crisp, 55 to 60 mins.
Meanwhile, in a small bowl, integrate the butter and chives. Dollop small spoonfuls of the chive butter over the potatoes, gently toss, then switch to a serving platter.