Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork-tender, about 10 minutes. Strain the potatoes and let them cool slightly.
Preheat the oven to 450 F.
Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a small glass to smash them down, trying to keep them in one piece.
Drizzle the remaining tablespoon of olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
While the potatoes are roasting, make the garlic chive butter. In a small saucepan, melt the butter over medium heat. Once melted, stir in the garlic and chives. Turn off the heat.
Remove the potatoes from the oven and brush with the garlic chive butter. Serve immediately.
10 Minute Meal Prep- Boil the potatoes, then let them cool completely. Store them in a sealed container or bag in the fridge for up to 3 days until you're ready to use.