Ingredients:

• 4 russet potatoes, peeled and cut into 1 inch rounds or roughly flat discs.
• 5 garlic cloves, smashed
• salt and pepper
• avocado oil or vegetable oil
• 4 tbsp butter or vegan butter
• 2 sprigs rosemary
• 4 sprigs thyme or Italian parsley
• 1/2 cup chicken stock

Directions:

Preheat the oven to 400 F

1. Peel potatoes, trim ends, and cut in half crosswise. Cut to make flat potato rounds. Can use ring molds to make them more fancy. Place in a large bowl and cover with cold water. Soak for 20 minutes to remove starch.

2. Drain the potatoes, rinse with water and pat completely dry. Season with salt and pepper.

3. Heat oil in an iron skillet or stainless steel pan over medium high heat. Add potatoes, and brown for 3-4 minutes. Flip and add garlic, butter, thyme and rosemary. Cook until butter is foaming and starts to brown about 2 minutes. Add chicken stock so potatoes are half submerged.

4. Transfer to the pan to the oven and bake until the potatoes are fork tender about 20 minutes.

5. Garnish with rosemary or parsley and drizzle with the pan juices to serve.