Hasselback Potatoes with Chicken-Stock Glaze

8–10 Yukon Gold potatoes
2–3 L reduced chicken stock, reserving the poaching liquid for the glaze
170 g clarified butter
5 g rosemary
5 g thyme
5 g garlic, smashed — description quantity; narration uses about 10 cloves. These conflict; confirm your intended amount.
25 g unsalted butter, cold and cubed
A squeeze of lemon juice
Chives, to garnish; amount unspecified
Fine salt, to season

Thin skewers or toothpicks
Large, heavy-bottomed pot with lid
Tray
Stovetop- and oven-safe roasting pan
Saucepan

Wash the potatoes. Trim a thin slice from the bottom of each so it sits flat.
Insert a thin skewer lengthwise through each potato, about 0.5 cm above the flat base. Trim protruding ends as needed to fit the pan.
Cut across each potato at a slight angle, making 3–4 mm slices down to the skewer without cutting through the base. Leave the skewers in throughout cooking.
Smash the garlic and keep the rosemary and thyme in removable sprigs.
The source specifies a preheated oven at 225° but does not identify °C or °F. Confirm the scale before roasting; no scale has been assumed here.

Put the potatoes in the heavy-bottomed pot and cover with the reduced chicken stock. Bring to a boil, lower the heat, cover and gently simmer until soft and cooked through, about 30–35 minutes. Check every 10 minutes. The narration adds no salt at this stage because the stock is already seasoned.
Gently lift the potatoes onto a tray and let excess liquid drain. Reserve the cooking stock in a saucepan.
Warm the smashed garlic and clarified butter in the clean oven-safe pan over low heat, as narrated. Carefully add the potatoes with their skewers still in, then tuck the rosemary and thyme sprigs around them in the butter.
Roast at the source's 225° setting ONLY after confirming the temperature scale, for 25–35 minutes, until the edges are browned and crisp. Baste with the pan butter every 5–10 minutes. Handle the potatoes gently.
Meanwhile, slowly reduce the reserved stock in the saucepan until it coats a spoon. Turn off the heat and gently swirl in the cold cubed butter and a squeeze of lemon juice to make the glaze.
Let the roasted potatoes settle briefly in the pan so they release more easily. Carefully lift them out of the butter and remove every skewer. Season with fine salt as needed.
Pour over the stock glaze and garnish with chives.

The Best Potato Dish We’ve Ever Made — Fallow
Ingredients and roast timing: creator's video description. Poaching time, herb placement, gentle butter warming and finishing method: video narration.