Position a rack in the center of the oven and heat the oven to 425 degrees F.

Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes and let them cool slightly.

Oil the bottom of an 8-inch square pan (I like Pyrex) with 1 tablespoon of the oil. Put the potatoes in the pan. Pierce each potato with the tines of a fork, twisting the fork slightly to break the skin a bit. Then gently squeeze the sides of each potato to make it pop open slightly (as you would for a baked potato). Season the potatoes generously with salt and pepper. Drizzle the remaining 2 tablespoons oil over the potatoes and sprinkle with the cheese. Roast until the potatoes are golden brown and crisp, 25 to 30 minutes. Sprinkle with the chives and serve immediately.