The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
06Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
07Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
08Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
09Remove the pan from the heat and let rest for 5 minutes before serving.
10Sprinkle with chives and serve.
11Pass the fleur de sel so diners can sprinkle some on if they want!