Start by peeling the Yukon Gold potatoes or wash thoroughly if keeping the skins on. Cut into large cubes, about 1 to 2 inches in size, and set aside.

In a large pot, bring salted water to a boil and gently add the potato cubes. Boil for 10-15 minutes until fork-tender but not falling apart. Drain and let steam for a few minutes.

Transfer the drained potatoes to a mixing bowl. Drizzle with olive oil and sprinkle paprika, oregano, garlic powder, and salt. Toss until evenly coated.

Preheat oven to 375°F (190°C). Spread seasoned potatoes on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Once out of the oven, transfer to a serving dish and sprinkle chopped chives. Serve warm.