Fondant potatoes

Peel three large russets, cut off the pointed tips and slice into one to two inch medallions.

Drop them into a water bath to prevent oxidation and rinse off excess starch, then dry thoroughly.

Heat two tablespoons of oil in a ripping hot cast iron or nonstick skillet, coat the medallions in the oil and leave breathing room between them, since overcrowding prevents browning.

Fry on the first side 3 to 5 minutes until deeply golden brown, shuffling to brown evenly, then flip.

Add the salted butter, a peeled clove of garlic and a couple of sprigs of thyme and rosemary.

Over medium high heat, baste the potatoes with the butter, using a handful of herbs as the brush.

When the butter starts to brown, add beef stock so the liquid comes halfway up the sides.

Transfer to a preheated 425F oven for 25 to 35 minutes, until the stock is mostly evaporated, the butter browned and the potatoes crispy on top and tender through. If not quite done, add a little more stock and return for 5 to 10 minutes.

Arrange in a serving dish, salt liberally and finish with chives and black pepper.