- Preheat oven to 450ºF. Place potatoes and salt in a large pot with just enough water to cover potatoes. Bring to boil on high heat. Cook on medium heat 10-12 minutes or until fork-tender. Drain.
- Arrange potatoes on rimmed baking sheet lined with parchment paper. Use bottom of a drinking glass to gently press each potato to about ½-inch thickness. Drizzle with oil.
- Bake 20 minutes or until bottoms are golden brown. Flip potatoes, sprinkle with half the Parmesan and bake an additional 20 minutes or until edges are crisp.
- Arrange potatoes on platter; drizzle with sauce. Sprinkle with remaining Parmesan and chives.
Substitute small red new potatoes for the Yukon Gold potatoes.