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1
Heat the oven to 350 degrees F and arrange a rack in the lower third.
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2
Place the butter, thyme, garlic, salt, and pepper in a small saucepan over low heat, stirring occasionally, until the butter has melted and the salt has dissolved, about 8 minutes.
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3
Turn off the heat.
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4
Place 1 potato on a cutting board and make parallel crosswise cuts about 1/8 to 1/4 inch apart, leaving at least 1/2 inch of the potatos base intact.
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5
Repeat with the remaining potatoes.
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6
Place the potatoes cut-side up in a 13-by-9-inch baking dish.
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7
Remove and discard the thyme sprigs and garlic from the butter mixture.
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8
Evenly drizzle about half of the butter mixture over the tops of the potatoes.
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9
Cover the dish tightly with aluminum foil and bake for 40 minutes.
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10
Remove from the oven, uncover, and evenly drizzle the remaining half of the butter mixture over the potatoes (rewarm over low heat if the butter has solidified).
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11
Cover with the foil and bake for another 20 minutes.
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12
Remove from the oven, uncover, and baste with the browned butter in the bottom of the dish.
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13
Cover with the foil and continue to bake until the potatoes are fork-tender, about 20 minutes more.
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14
Transfer to a serving dish and drizzle with the remaining butter in the dish.
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15
Sprinkle with the chives and serve.
