Step 1

Preheat oven to 425˚F.

Step 2

Slice potatoes into 1” thick rounds. Use a small cookie cutter to cut into evenly-sized cylinders. (This is to help the potatoes cook at an even rate. We use the leftover potato scraps to make a breakfast hash the next day, or mashed potatoes!)

Step 3

Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.

Step 4

Meanwhile, heat avocado oil in a stainless steel 10” fry pan over medium-high heat. Reduce heat to medium just before adding in the potatoes. Add in the potatoes and sear for 3-5 minutes on one side, until golden brown and crispy. Season with salt.

Step 5

Flip the potatoes over, season with salt and sear for another 3-5 minutes, until golden brown and crispy. Using tongs and a paper towel, soak up as much of the frying oil as possible (turn off the heat for this step).

Step 6

Return to medium heat and add in butter, garlic, herbs, salt and pepper to taste. Heat the butter until foamy and hot, but do not brown it. Baste the potatoes with butter. Pour in vegetable stock, remove from stovetop and place in preheated oven for 15-20 minutes, until completely tender on the interior. Enjoy!