To make roasted baby red potatoes, cut 3 pounds of potatoes in halves or quarters. Evenly coat the potatoes with a mixture of 2 tablespoons minced garlic, 1/4 cup high-quality olive oil, 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Spread the potatoes on a baking sheet, and bake them for 45 minutes to one hour at 400 degrees Fahrenheit, flipping the potatoes twice during the cooking period. Toss the potatoes with 2 tablespoons parsley after cooking them.
Alternately, cut 1 1/2 pounds potatoes into 3/4-inch pieces. Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet set to medium heat, and add the potatoes. Add salt and pepper to taste. Cook the potatoes eight to 10 minutes or until a golden-brown crust forms on the bottom of the potatoes.
Flip the potatoes over, cook them for an additional five minutes, and flip them again. Cook the potatoes for another five minutes, and add 2 tablespoons of chives immediately before serving.
To make boiled baby red potatoes, cover the potatoes with 2 inches of cold water, add a generous amount of salt, and boil the potatoes until they are soft. Drain the potatoes, and toss them with 3 tablespoons melted butter and 1 tablespoon freshly chopped parsley.