1/4" slices spread in a pan with butter on high medium heat, adding water 1/2 up the slices. Cover with black pepper and savory, maybe a little thyme, some chili flakes if you like, and a good amount of thinly sliced shallots. Cover until the potatoes are mostly soft, and remove the cover. Once the water evaporates, cook until the potatoes are fairly browned and flip. It’s perfectly ok for them to break apart some, but try to minimize it. Once the second side is nicely browned, deglaze with brandy. Flip one last time as it evaporates.