4When garlic is fragrant, add paprika, salt & pepper - mix well, and set aside.
5Put potatoes between 2 chopsticks.
6Using a sharp knife, make slits across the potato (the short way) down to the sticks - which will prevent you from cutting all the way through the potatoes.
7Repeat with all potatoes and place on parchment lined baking sheet, or a rack on a baking sheet.
8Brush potatoes with the butter mixture.
9Bake about 30 minutes total, brushing with extra butter every 10 minutes or so until potatoes are tender.
10If you want, turn on your broiler to give them a little more color and to crisp.
11Remove from oven, season lightly with a little more salt & pepper.
12Serve topped with chives and cheese.
Ingredients
0.5 cup butter
3 tablespoons olive oil
1 clove large clove garlic, or 2 medium - minced
2 teaspoons smoked paprika
Kosher salt
pepper
1.5 pounds mini gold potatoes
1 tablespoon finely chopped chives
3 tablespoons shredded Manchego cheese
mayo for serving
Equipment
small saucepanchopstickssharp knifeparchment lined baking sheetbaking sheet