Stir together the butter, olive oil, chives in a bowl. Then set aside.
Place two wooden chopsticks, skewers or wooden spatulas along sides of the potato (this is to help not cut all the way through the potato). Make thin slices about 1/6th-inch thick but do not cut all the way through to the bottom of the potato so the potato stays intact.
Put the potatoes on a baking sheet. Brush all over and between slices with olive oil (just brush quickly between slices it doesn't need to be perfect) and season with garlic powder, salt and pepper (try to season in between the slices as well). Bake until tender and crisp, about 30 to 40 minutes, or more if needed.
Once done, Brush with the butter mixture before serving.