30 Min

• 1 lb mixed Fingerling Potatoes
• 4-5 Tbsp Unsalted Butter
• 2 Tbsp Minced Chives
• Sea Salt and Freshly Cracked Black Pepper

Preheat oven to 425 degrees. 

Place potatoes in medium-size pot; cover with water. Bring to boil. Allow potatoes to boil until softened. A fork should be able to easily pierce them. 

Drain water and allow potatoes to cool briefly. 

Place on a baking sheet, spread apart. Using bottom of a small glass, carefully mash potatoes halfway, so bottom of potato stays intact. 

Melt butter and stir in minced chives. Spoon butter chive mixture over each smashed potato; sprinkle with sea salt and cracked pepper. Bake 20 minutes, or until potatoes are brown and crispy.