Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
Slice and serve sprinkled with a little sea salt and chopped chives.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Josh Capon