Mini Hasselback Potatoes with Chive Butter
About 2.5 Pounds
Ekin Olive Oil
Flaked Sea Salt
At Room Temperature
Heat oven to 425 degrees F. Make slits in the potatoes, making sure to stop at least 1⁄4 in. before the bottom (do not 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 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.