1 quart olive oil
10 garlic cloves, peeled
2 pounds fingerling potatoes
2 bunches chives, minced
Set the room-temperature olive oil, potatoes and garlic cloves in a large pot and place over medium-low heat.
Cook over medium-low heat until the potatoes can be easily pierced with a fork, approximately 20 to 25 minutes. Test a potato by pulling out of oil with a slotted spoon and smash gently with thumb to check tenderness. Fish out the rest of the potatoes and garlic cloves and reserve in large bowl. The oil should not boil at any point. If you see bubbles rising, the oil is too hot.
Reserve a 1/2 cup of oil for tomato vinaigrette. Wait to store your excess oil in your fridge or freezer until potatoes are finished since some oil may need to be added to the smashed potatoes in the end for consistency.
Season with salt and black pepper as needed. Crush potatoes and garlic with a fork, removing some of the potato skins, and add a little of the reserved oil as needed for consistency. Fold in the chives.