Step 1

Preheat oven to 500°F. Remove and discard the ends of the potatoes. Cut each potato into 1-inch-thick disks.

Step 2

In a large bowl, combine potatoes, melted butter, olive oil, thyme, salt, and pepper. Mix until potatoes are well coated.

Step 3

Grease a metal 12- x 8-in roasting pan. Line potatoes so that they are not touching and in an even layer. Add any remaining butter mixture in the bowl to the roasting pan.

Step 4

Roast in preheated oven for 20 minutes. Remove from oven, and using a spatula, flip each potato disk over. Return to the oven to roast for another 15 minutes.

Step 5

Using a spatula, flip potatoes again. Pour vegetable stock into roasting pan and scatter the crushed garlic cloves throughout the pan. Return to the oven for 15 more minutes.

Step 6

Allow to cool slightly before removing the potatoes to a serving platter. Spoon the pan sauce over the potatoes and garnish with fresh thyme leaves.