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Peel and cut up yellow potatoes into quarters
Boil the potatoes until they're knife tender
Drain the potatoes and add them back to the pot
Close the pot with the lid and shake the pot to rough up the edges
Transfer the potatoes to a baking dish
Combine melted butter with garlic powder, salt, white pepper, and pecarina Romano
Pour the butter mixture on top and use a brush to spread it out a bit
Bake the dish in the oven for about 30 minutes until it's golden and crispy
Garnish with fresh chives