The Best Potato Dish We’ve Ever Done

INGREDIENTS 8-10 Yukon Gold Potato 2-3 L Reduced Chicken Stock 170 g Clarified Butter 5 g Rosemary 5 g Thyme 5 g Garlic, Smashed Left Over Stock 25 g Unsalted Butter, Cubed and Cold Squeeze of Lemon Juice Chives Skewers RECIPE 1.⁠ ⁠Place skewer through the bottom of the potato. If the bottom is uneven, cut a bit off the bottom to make it even. Slice thin, even slices down to the skewer. Keep skewers in throughout the entire cooking process 2.⁠ ⁠In a large, heavy-bottom pot, place the potatoes, and cover with reduced chicken stock. Bring to a boil, then lower to a low heat. Simmer until the stock has reduced a bit and the potatoes are cooked through. 3.⁠ ⁠Carefully remove potatoes and place on a tray 4.⁠ ⁠In a clean oven dish, add in the clarified butter and garlic. Bring to a boil, then add in the potatoes. Season with fine salt 5.⁠ ⁠Place in 225° oven for 25-35 minutes. Baste every 5-10 minutes 6.⁠ ⁠Place the remaining stock into a saucepan. Slowly reduce until it reaches a coating consistency. Swirl in cold butter and lemon juice 7.⁠ ⁠Remove potatoes from butter and remove skewer 8.⁠ ⁠Pour glaze over 9.⁠ ⁠Garnish with chives