Prepare the potatoes

• Peel the potatoes and slice them into 1-inch rounds.
• Cut out circles with a ring mold cutter, or cut squares with a knife.
• Soak the potatoes in water to draw out the starch.

Smash the garlic and dry the potatoes

• Smash the garlic cloves.
• Drain the potatoes, pat them dry and season all over with salt and pepper.

Sear the potatoes

• Heat the oil in a pan over high heat.
• Add the potatoes and let them sit until a nice crust forms.
• Flip them over and lower the heat.

Add butter and aromatics

• Add the butter and spoon it over the potatoes, keeping the heat low so it doesn't burn.
• Add the rosemary, thyme and garlic.

Add stock and simmer

• Pour in the chicken stock so the potatoes are partially submerged.
• Bring to a simmer.

Bake in the oven

• Transfer the pan to the oven at 200 °C.
• Bake until the potatoes are fork tender.

Serve

• Serve the potatoes hot, spooning the buttery pan juices over them.