Step 1

Preheat the oven to 450F.

Step 2

Wash the potatoes, do not peel them.

Step 3

Lay two chopsticks a few inches apart on a cutting board, and then place a potato on top. This helps stabilize the potato for cutting.

Step 4

Make 1/4" cuts across the potato, but not all the way down. Leave about 1/4" on the bottom, un-cut, so that the potatoes stay together.

Step 5

Place the cut potatoes in a baking dish.

Step 6

Whisk the bouillon cube into the 2 cups of water to dissolve.

Step 7

Melt the butter and add it to the bouillon mixture.

Step 8

Pour half of the liquid into the baking dish, over the potatoes.

Step 9

Roast for 1 hour. Then, add the remaining liquid, and roast for another 30 minutes.

Step 10

Plate the potatoes and spoon the residual liquid over the potatoes before serving.

Step 11

Sprinkle with fresh chives for garnish.