Prepare the Potatoes: Rinse and scrub the baby or fingerling potatoes, then slice them in half lengthwise. Use a paper towel to gently dry them, eliminating any extra moisture.

Cook the Potatoes: In a large frying pan, warm the olive oil over medium heat. Add the potatoes, cut side down, and cook for 8-10 minutes until they are golden brown and crisp. Stir occasionally to ensure even cooking.

Add the Broth and Seasonings: Pour the chicken broth into the skillet and reduce the heat to low. Stir in the garlic powder, onion powder, oregano, paprika, salt, and pepper. Cover the skillet and let the potatoes cook for another 10 minutes, or until they are tender and the broth has mostly evaporated.

Make the Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, and a pinch of salt and pepper. Pour the honey mustard sauce over the potatoes, tossing them gently to coat.

Finish and Serve: Continue cooking the potatoes for an additional 2-3 minutes to allow the sauce to thicken and glaze the potatoes. Remove from heat, garnish with freshly chopped chives, and serve immediately.