Preheat the oven to 450 F/230 C

Stir together the butter, olive oil, chives, and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons. Slice the potato into thin slices, leaving ¼ inch at the bottom unsliced (By slicing the potato between the wooden handles of the spoon, it’ll prevent you from slicing the potato all the way through). Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

Add a dollop of sour cream, a pat of butter, or a drizzle of olive oil just before serving.

SERVES 6