Fill a large bowl with cold water to hold the potatoes while you prepare them. Peel the potatoes and cut them into cylinders, approximately 1-2 inches in diameter. Using a peeler or the back of a knife, smooth out each cylinder so there are no jagged edges. Cut each potato log into 1-inch pieces. You should get about 5 pieces per whole potato, depending on the size of the potato. Place the potatoes into the bowl of cold water for 30 minutes to extract excess starch.

While the potatoes are in the water, prepare the crème fraîche by mixing in the chives. Refrigerate until the potatoes have completed cooking.

Preheat the oven to 425°F.

Next, remove and rinse the potatoes from the water bath. Dry the potatoes very well with a paper towel and return them to a dry bowl. Add 1 tablespoon of clarified butter, salt, and pepper to the potatoes. Mix well to coat and season potatoes.

Add the remaining clarified butter to a large cast iron skillet or other oven-safe sauté pan and heat over medium heat on the stovetop. Add the potatoes in a single layer and cook for about 8 minutes. You are looking for a deep golden brown on the potatoes on the bottom flat sides. Turn them over and cook for an additional 2 minutes.

Turn the heat off and add the unsalted butter, stirring it in until melted. Add the sprigs of rosemary and garlic, spreading it out between the potatoes evenly. Add the stock so that it fills the skillet about halfway up the sides of the potatoes.

Place the pan in the preheated oven for 15 minutes. Baste the potatoes with the liquid in the pan and return for another 5 minutes. The potatoes should be soft and can be pierced easily with a toothpick.

Once done, remove the pan from the oven and let it sit for a few minutes to cool slightly. Transfer potatoes to a serving plate with a small amount of the crème fraîche on top of the potatoes. Garnish with additional chives and flaky sea salt if desired. Enjoy!