Preheat the oven to 200°C.
Cut Inca Gold potatoes to even sizes and place in a large saucepan of salted water. Bring to the boil, then reduce heat and simmer for 6 minutes. Meanwhile, add oil to a large roasting pan and heat for 5 minutes in the oven.
Drain the Inca Gold potatoes and return to the hot pan to allow any water to evaporate. Leave for a few minutes. Shake the pan to rough up the edges then add the Inca Gold potatoes to the roasting pan in a single layer, turning to coat in the oil.
Season generously with sea salt and roast for 25 minutes, turn and roast for a further 15-20 minutes until crisp and golden. Transfer to a serving dish and scatter with chives and a few grinds of black pepper to serve.
To Serve: These tasty potatoes are the perfect companion to rare roast beef.