Scrub the potatoes thoroughly and place them in a large saucepan. Add enough cold water to cover the potatoes by about 2 inches. Stir in 2 tablespoons of kosher salt. Bring the water to a boil over high heat.

Once boiling, reduce the heat to maintain a simmer. Cook the potatoes until they are tender and can be easily pierced with a sharp knife, approximately 18–25 minutes. Drain the potatoes and set them aside.

In the same saucepan, melt the butter over low heat. Stir in the honey, hot sauce, red pepper flakes (if using), and the remaining 1 teaspoon of kosher salt. Mix thoroughly and remove from heat.

Add the cooked potatoes back into the saucepan with the honey butter mixture. Gently toss the potatoes to coat them evenly in the glaze.

Preheat your oven to 450°F and position a rack in the lower third. Transfer the coated potatoes to a rimmed baking sheet, spacing them evenly. Using the bottom of a lightly greased mug or measuring cup, press down on each potato until it splits and is flattened to approximately ¾-inch thick.

Place the baking sheet in the oven and roast the potatoes for 20 minutes. Carefully flip the potatoes using a flat spatula, rotate the baking sheet, and continue roasting for another 10–15 minutes, or until the potatoes are golden-brown and crispy on both sides.

Brush the roasted potatoes with any remaining honey butter mixture for added flavor. Garnish with finely chopped chives, if desired. Serve immediately.