Cook by chosen method (Skip to 3 if you are using Microwave in Bag! potatoes)
Microwave: Wash potatoes. Pat potatoes dry and pierce 2 to 3 times with a fork. Place in microwave and cook on high for 4-6 minutes or until fork tender.
Stovetop: Swash potatoes. Fill a 3 to 4 quart pot halfway with water and add 1 Tbsp of salt. Bring to a boil and add potatoes. Cook uncovered 12 to 14 minutes or until fork tender. Dreain and let cool for 5 minutes.
Oven: Preheat oven to 350°F. Coat a rimmed cookie sheet with nonstick cooking spray. Place potatoes on sheet and bake 15 to 20 minutes or until fork tender.
Transfer potatoes to work surface and lightly crush potatoes with the back of a flat-sided spatula until they are approximately 3/4" thick.
Heat olive oil in a saute pan over medium high heat. When hot, CAREFULLY add smashed potatoes and cook for 4 to 5 minutes or until crispy. Flip, add garlic to pan and continue cooking until crisp.
Remove from pan and place on paper towels to absorb any extra oil. Season with salt and pepper and sprinkle with chees and chives.