8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Salt and freshly ground black pepper
6 medium russet potatoes, scrubbed
Preheat the oven to 450 degrees F.
Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place a potato between 2 chopsticks or handles of wooden spoons (this prevents the knife from cutting all the way through the potato). Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes