These are inviting for appetizers or dinner. Nice and crispy and best eaten with fingers. Serve with Pico de Gallo or any flavor of pesto.  

• 12-16 red potatoes, small or medium
•     2 tablespoons olive oil
•     1 tablespoon fresh chives, chopped
•     Sea salt, to taste
•     Freshly ground pepper

Preheat oven to 425°F (220°C). Lightly oil a baking sheet pan.  In a large saucepan, over medium heat, boil potatoes for 20 minutes until tender. Drain.  Place on a baking sheet and mash each one with a fork a couple of times. Drizzle each one with a couple of drops of olive oil; add salt, pepper and a sprinkle of chives. Bake for about 25 minutes until golden brown and crisp.