Position a rack in the center of the oven and heat the oven to 425°F.
Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 tsp. salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, 15 to 20 min. Drain the potatoes and let them cool slightly.
Oil the bottom of an 8-inch square pan (I like Pyrex) with 1 Tbs. of the oil. Put the potatoes in the pan. Pierce each potato with the tines of a fork, twisting the fork slightly to break the skin a bit. Then gently squeeze the sides of each potato to make it pop open slightly (as you would for a baked potato). Season the potatoes generously with salt and pepper. Drizzle the remaining 2 Tbs. oil over the potatoes and sprinkle with the cheese. Roast until the potatoes are golden brown and crisp, 25 to 30 min. Sprinkle with the chives and serve immediately.
nutrition information (per serving):
Photo: Scott Phillips