Crispy Cheddar Potatoes

Ingredients:

• 700 g of small Yukon Gold potatoes

Preparation:

1. Microwave 1½ pounds (700 grams) of small Yukon Gold potatoes, turning once, until cooked through, 10-12 minutes; let cool slightly. Break into pieces. Toss with 2 tablespoons olive oil, 2 crushed garlic cloves, ¾ teaspoon coarse salt, and a couple of pinches of black pepper.
2. Bake on a baking sheet at 450°F (230°C), stirring once, until crisp, about 30 minutes. Sprinkle with grated sharp cheddar and finely chopped chives.