Fondant potatoes

Variation: cook them on the grill with the lid closed like an oven.

Trim the potatoes and cut pucks of even height with a cutter; bevel the edges with a knife. Hold the pucks in water so they do not brown.

Melt a little butter with extra virgin olive oil in a warming pan. Dry the potatoes well, since oil and water do not mix, and put them in.

Cook undisturbed until deep golden brown on the bottom, about 5 to 6 minutes, moving them a little so each gets its share of butter.

Season with a little salt and pepper and flip.

Add a couple of fat knobs of butter and about four peeled, smashed garlic cloves; baste with a handful of rosemary and thyme sprigs, and spoon butter over the top. Cook until the second side browns.

Season again, then add a cup of chicken broth (or beef broth) and let it bubble.

Bake in a 425 oven 25 to 30 minutes until super soft and the broth is almost all absorbed.

Finish with a little more thyme and cracked black pepper; top with some of the roasted garlic and butter from the pan.