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Preheat oven to 400˚F.
Cut red potatoes into quarters and place in a pot of cold water. Add kosher salt.
Bring to a boil over high heat. Once boiling, remove from heat, drain, and let dry.
Add olive oil and garlic to a sheet pan. Heat in oven for 5–7 minutes.
Place potatoes on hot sheet pan, cut side down. Roast for 30–35 minutes.
Flip potatoes, sprinkle onions on top. Roast another 20–30 minutes.
Remove, season with flaky salt, pepper, and chives. Serve hot.