- 1 1/2 pounds Baby Yukon gold potatoes, boiled
- 4 tablespoons olive oil (or melted butter)
- Kosher salt
- Freshly cracked pepper
- Add potatoes to a large pot and cover with water; bring to a boil. Cook 30 minutes or until potatoes are tender and can be easily pierced with a knife.
- Meanwhile, preheat the oven to 425-F.
- Drain potatoes and place on a baking sheet. Using the palm of your hand or the bottom of a cup, lightly press each potato so they flatten and crack open (be careful not to push too hard or they may fall apart).
- Liberally brush the top of the potatoes with oil or butter. Carefully flip and brush the other side. Season with salt and pepper.
- Bake the potatoes for 25 minutes, carefully flipping halfway through cooking time.
- Top with chopped chives or parsley.