Old Bay Breakfast Potatoes

Place a rack in lower third of oven; preheat oven to 425°. Generously grease a large rimmed baking sheet with unsalted butter, room temperature. Toss 2 lb. Yukon Gold potatoes (about 6 medium), scrubbed, cut into 1"-thick wedges, with ¼ cup vegetable oil, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 tsp. freshly ground pepper in a large bowl until potatoes are well coated. Transfer to prepared baking sheet and arrange in a single layer.

Roast potatoes, shaking pan halfway through, until golden brown and fork-tender, 35–45 minutes. Let cool 5 minutes.

Sprinkle 1 tsp. Old Bay seasoning and a generous amount of finely chopped chives over potatoes; toss to combine. Transfer to a platter and serve with lemon wedges for squeezing over.