1-First, preheat the oven to 400°F (200°C). Cut the potatoes into quarters, place them in a large pot, cover with water, season with 1 1/2 teaspoons kosher salt, and bring to a boil. Once boiling, remove the pot from heat, drain the potatoes, and set them aside for a few minutes.

2-While the potatoes boil, place the olive oil and minced garlic on a rimmed baking sheet and preheat it in the oven for 5 to 7 minutes. This step helps infuse the oil with garlic flavor. Carefully remove the hot pan from the oven and arrange the potatoes cut side down in a single, even layer without overlapping to promote crispiness.

3-Roast the potatoes for 30-35 minutes until the bottoms turn crispy and golden brown. Then, flip the potatoes to the other cut side, sprinkle the sliced onions over them, and roast for another 20-30 minutes. Stir occasionally to keep the onions from burning and ensure even cooking.

4-Finally, remove from the oven and season with flaky sea salt, freshly cracked black pepper, and chopped chives. Let it rest for a moment before serving warm. This approach not only makes the dish tasty but also highlights how roasting creates that perfect texture many home cooks seek.