Begin by bringing a large pot of salted water to a rolling boil. Add the baby potatoes and cook for 8-10 minutes until tender. Drain and let cool.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté the par-boiled potatoes for 5-7 minutes until golden brown and crispy.

In the now-empty skillet, add olive oil if needed, then mix in Dijon mustard, honey, and chicken broth. Season with salt and pepper and heat until bubbly.

Return the potatoes to the skillet, tossing in the sauce. Cook for 3-5 minutes or until the sauce clings to the potatoes.

Transfer to a serving dish and sprinkle with chopped chives. Serve warm.