Use a cookie cutter with 5cm (2-inch) diameter and cut the potatoes into a round shape.
Arrange the potatoes in a single layer in the pan and sear them from one side.
Turn the potatoes around and season the other side with salt and pepper.
Add the butter and swirl the pan dividing the butter evenly.
Once the butter has melted add the chicken stock.
Reduce the heat to low and braise the potatoes in the stock for about 20 minutes.