Step 1

Preheat oven to 400 degrees F.

Step 2

Peel the potatoes, rinse with cold water, and pat dry with paper towels. Then slice the ends off the potatoes so they lay flat on either side. Cut them into 2 inch thick slices.

Step 3

Heat cooking oil in a large cast-iron or oven-safe skillet over medium-high heat.

Step 4

Place the potatoes cut-side down in a single layer, and cook until golden brown, 6 to 7 minutes. Flip and brown the other side for 4-5 minutes.

Step 5

Remove the skillet from the heat and drop in butter, thyme, rosemary, garlic, and chicken stock. Season with salt and pepper to taste.

Step 6

Place in the preheated oven and bake, uncovered until the potatoes are fork-tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let it cook for 10 more minutes.

Step 7

To check if the potatoes are tender, insert a skewer or toothpick in the thickest part of the potatoes it should slide in easily.

Step 8

Spoon the butter mixture over the cooked potatoes, garnish with parsley, or sprigs of thyme, if desired. Serve warm.