Wash the potatoes and cut any larger potatoes in half. Mince the garlic. In a medium bowl, combine potatoes, garlic, olive oil, kosher salt, and plenty of fresh ground black pepper.
Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
To make the chive oil, place the chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add the olive oil and kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)