Step 1

Preheat your oven to 450°F. Whisk the oil, melted butter, salt and pepper together in a large bowl. If you haven't already, peel the potatoes, trim the ends, then slice the potatoes into 1-inch-thick slices. Add the potato slices to the oil and butter mixture and gently toss the potatoes to coat them in the oil.

Step 2

Arrange the sliced potatoes out on a greased 15x10x1-inch baking sheet, leaving space between them. Pour any leftover oil mixture on top.

Step 3

Place the baking sheet in the oven and roast the potatoes for 20 minutes. Use a spatula or tongs to turn the potatoes over, then return the pan to the oven and roast them on the other side for 15 more minutes. Editor's Tip: When turning the potatoes over after the first roast, do so carefully to keep the browned crust intact. Wiggle them loose with tongs or use a spatula to get fully underneath them.

Step 4

Pull the pan from the oven. Pour the chicken stock and lemon juice into the bottom of the pan, then scatter the smashed garlic cloves throughout the liquid. Sprinkle the rosemary over the top. Return the pan to the oven and roast the potatoes for another 15 to 20 minutes. The potatoes are done when they're fork tender, and most of the stock is absorbed.

Step 5

Serve the potatoes while they're hot. If desired, any drippings that remain in the pan can be spooned over the potatoes.