Lunch: Mini Hasselback Potatoes with Chive Butter

You say 'potato,' I say 'best side ever.'

Ingredients

16 small Yukon gold potatoes (about 2 1/2 lbs. total)
2 tbsp. olive oil
flaked sea salt
Black pepper
3 tbsp. unsalted butter, at room temperature
1 bunch chives, finely chopped

Instructions

Heat oven to 425 degrees F. Make slits in the potatoes, making sure to stop at least 1 ⁄4-inch before the bottom (do not cut all the way through).
Gently toss the potatoes with the oil and 1 ⁄2 teaspoon 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 minutes.
Meanwhile, in a small bowl, combine the butter and chives. Dollop small spoonfuls of the chive butter over the potatoes, gently toss, then transfer to a serving platter.

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