Roasted potato bites with roasted garlic grapeseed oil and fresh chives. Thirty minutes, one tray, and the kind of side dish that quietly disappears before the main course arrives.

Grapeseed oil has a much higher smoke point than olive oil, so it takes a hot oven without turning bitter — exactly what you want for a hard roast. The garlic here is already roasted into the oil, which means the sweet, mellow flavor without any of the raw cloves scorching on the pan. Chives go on after roasting, off the heat, so they stay green and sharp.

Give the potatoes real space on the tray. Crowded pieces release steam onto each other and you end up with soft potatoes instead of crisp ones.