The two-step process for cooking baby potatoes allows the insides of the smashed potatoes to absorb the color and savory flavor of the paprika- seasoned chicken stock. Photo credit: Iain Bagwell
Place potatoes and salt in large saucepan. Add water to cover. Bring to boil on high heat. Reduce heat to low; simmer 15 to 20 minutes or until potatoes are very tender when pierced with a fork. Drain potatoes. Let stand until cool enough to handle.
Place potatoes in single layer on large cutting board. Smash each potato with back of spatula, bottom of mug or small pan, or meat pounder. Set aside.
Heat butter and oil in same saucepan on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Sprinkle with smoked and hot paprika; cook and stir 15 seconds. Add 1/2 cup of stock and potatoes. If stock is absorbed immediately, add remaining 1/2 cup stock. Reduce heat to low; cover and simmer 5 minutes for stock to be absorbed and flavors to meld. Stir before serving. Sprinkle with chives.