Place an oven rack on the center shelf and preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper.
Cut the potatoes in half or into quarters (depending on how large they are; cut them to size you want to eat), and place in a large bowl with the olive oil, garlic, salt, and pepper. Toss the ingredients together until the potatoes are evenly coated.
Spread the potatoes in a single layer on the prepared sheet pan, then roast for 45-60 minutes, or until browned and crisp. Stir and flip the potatoes over with a spatula a couple times while they cook to ensure they brown evenly on both sides.
Once the potatoes are brown and crispy, remove them from the oven and transfer to a serving bowl. Toss with chives, adjust the seasoning if desired, and serve immediately. Leftovers will keep in an airtight container in the refrigerator for 3-5 days.
I like to use red potatoes because the skins add some appealing color. Yukon Gold are also a great choice. Smaller potatoes work better for crispy results, if you can find them. You'll get more skin with each bite, and the skin is mainly what's crisping up. If they're larger, make sure to cut them to the bite size you want. After rinsing the potatoes, make sure to dry them very well with paper towels. Too much water can impact the crispiness and browning, since it creates steam. Serving Suggestions: Try pairing these roasted potatoes with my Shakshuka, Buttermilk Chicken, or Slow-Cooker Kalua Pork!