Preheat the oven to 450 degrees and adjust oven racks so that one is in the center. On a baking sheet lined with foil, drizzle the olive oil on the potatoes.
Using both hands, rub the oil all over the surface of each potato.
Sprinkle salt on one side of each potato. Pat and rub the salt so it sticks to the potatoes.
Flip the potatoes and repeat so that every part of the potato is covered with salt.
Bake the potatoes for 45 minutes to 1 hour, or until the potatoes are fork tender.
While the potatoes bake, in a small bowl, combine the butter, chives, garlic, and pepper.
Transfer the butter to a piece of parchment paper or plastic wrap.
Wrap the butter and form it into a 1 inch thick log.
Twist the ends of the paper to secure the paper, like a piece of candy. Place the butter in the freezer.
After the potatoes are done, slice the butter with a pairing knife into 3-4 pieces.
Top hot potatoes with the chive butter.