Cut the potatoes

• Peel the potatoes and cut them evenly into cylinders, using a cookie cutter or a knife.

Sear the potatoes

• Heat the oil in a pan and sear the potatoes on both sides until they develop a golden crust.

Baste with butter, garlic and rosemary

• Add the butter, crushed garlic and rosemary to the pan.
• Baste the potatoes with the simmering hot butter.

Add stock and bake

• Pour the stock into the pan until it comes halfway up the potatoes.
• Transfer the pan to the oven and cook until the potatoes are fork tender.

Finish the sauce and serve

• Squeeze the jammy garlic cloves into the sauce.
• Serve the potatoes right away with the sauce.