This potato dish is of course a nod to the great French chef, Joel Robuchon. Several years ago, I decided to try this dish here in Seattle, even going so far as to have my friend Andy at Full Circle Farm grow the La Ratte fingerling potatoes from seed potatoes I’d acquired so it would be entirely authentic. At Lark we cut the butter back to about one quarter vs. the third that Chef Robuchon uses. We fill a small cast iron pot and gently feather the top into a spiral design to finish. Top with minced chives.