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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
In a large, heavy bottom pot place the potatoes, and cover with 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
Carefully remove potatoes
In a clean oven dish, cover the potatoes in a third of stock, add in cold butter and clarified butter, salt, garlic, rosemary and thyme
Place in 225° oven for 25-35 minutes. Baste every 5-10 minutes
Place the remaining stock into a saucepan. Slowly reduce until it reaches a coating consistency and add in some chives
Remove potatoes from dish and remove skewer
Pour glaze over