Fondant Potatoes

Chef John's blog and video point out that you really should use russets on this recipe, and sure enough, I think Yukon Golds were too waxy to get a good crust. That said, it's a really neat approach - potato cylinders are fried on one side to make a crust, and then braised in stock to complete cooking and add flavor. (I also suspect that the second side should get a longer fry than I gave it - but that's the side that's going to be in the braising liquid so I don't know if it matters.) It's more effort than just baking up some home fries, but I'm interested enough to try it again.