Fennel and Fingerling Confit

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1 pound small fingerling potatoes

1 bulb fennel, cut into 1/4-inch wedges

1 small red onion, cut into 1/2-inch rings

3 cloves garlic, smashed

1 small thyme bundle

4 bay leaves

1 quart extra-virgin olive oil

Kosher salt

1 bunch chives, finely chopped