Potato Mini Hasselback with Chive Butter

By sassy47

Ingredients

• 16 small Yukon gold potatoes (about 2 1/2 lbs)
• 2 Tbsp Olive Oil
• Flaked sea salt and black pepper
• 3 Tbsp unsalted butter, at room temperature
• 1 bunch chives, finely chopped

Preparation

Step 1

Heat oven to 425 degrees. Make slits in the potatoes, making sure to atop at least 1/4 in. from the bottom (don't cut all the way through)
Gently toss the potatoes with the oil and 1/2 tsp each flaked salt and pepper. Transfer to a large rimmed baking sheet, cut-sides up. Roast until tender, golden brown and crisp, 55 to 60 min. Meanwhile, in a small bowl, combine butter and chives. Dollop small spoonfuls of the chive butter over the potatoes, gently toss, then transfer to serving platter.