Cut out the potato hearts

• Slice the potatoes into 2.5 cm thick rounds.
• Cut out hearts with a heart-shaped cookie cutter.
• Keep the scraps for roasting, a hash or mashed potatoes.

Soak and dry the potatoes

• Place the potato hearts in a bowl of cold water and soak for 15 minutes.
• Pat them completely dry.

Sear the potatoes

• Heat the avocado oil in a skillet over medium-high heat, then reduce to medium.
• Sear the potatoes on one side for 3-5 minutes until golden brown and crispy, and season with salt.
• Flip, season with salt and sear for another 3-5 minutes until golden brown and crispy.

Add butter, garlic and herbs

• Off the heat, soak up as much frying oil as possible with tongs and a paper towel.
• Return to medium heat and add the butter, garlic, rosemary, thyme, salt and pepper.
• Heat the butter until foamy and hot without browning it.

Baste the potatoes

• Spoon the foamy butter mixture over the potatoes.
• Baste for a few minutes.

Bake with the stock

• Preheat the oven to 220 °C (425 °F).
• Pour the vegetable stock into the skillet.
• Bake for 15-20 minutes until completely tender on the inside and fork tender.

Finish and serve

• Season with flaky salt.
• Serve warm.