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toddhoward
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With a paring knife (or peeler) remove skin thickly, geometrically.
Roundly top the ends, and then ~7 long peel strips removed from each side, go for sexy.
Set aside in cool salted water (about 1 tsp).
Using a medium skillet or saucier, put on medium heat.
Drain and then add the potatoes.
Pour in 1 cup (to 1.5) of chicken stock.
Add 1 cup of water.
Add 4 knobs of butter, 4 cloves of crushed garlic, 2 Rosemary sprigs, 4 thyme sprigs, pinch of salt.
Bring to a boil.
Reduce heat to medium low.
Place cartouche on top of the pan.
Simmer over medium heat for 20 minutes.
Remove the cartouche and remove the potatoes, set aside.
Reduce the sauce (about 10 minutes).
Add potatoes back in and coat with sauce.
Season with another pinch of salt, and a small pinch of white pepper.
Top with all of the chives, lightly toss - gentle!
Serve and spoon a small amount of remaining sauce onto the plated potatoes.
Top with a pinch of Malden’s flaked sea salt.