Ingredients:

  • 2 lbs (900 g) Yukon Gold Potatoes, peeled, sliced into 1-inch rounds
  • 6 Tbsp Unsalted Butter, divided
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 4 cloves Garlic, smashed or thinly sliced
  • 4 sprigs Fresh Thyme
  • 1 cup (240 ml) Chicken Stock, warmed
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the potatoes and slice them into uniform 1-inch (2.5 cm) thick rounds. Toss the potato rounds in a bowl with 2 Tbsp Olive Oil, 2 Tbsp cubed Unsalted Butter, Kosher Salt, and Black Pepper.
  3. Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not touching or overlapping for a proper sear.
  4. Place the tray in the preheated oven. Bake for 15 minutes undisturbed until the bottoms are deeply golden brown and crisp.
  5. Carefully flip each potato round using a thin spatula. Return to the oven and bake for another 15 minutes until the second side is equally golden.
  6. Remove the tray from the oven. Dot the tray with the remaining 2 Tbsp cubed Unsalted Butter, the Smashed Garlic cloves, and the Fresh Thyme sprigs, distributing them amongst the potatoes.
  7. Gently pour the 1 cup of warmed Chicken Stock into the baking sheet (avoiding pouring directly onto the potatoes). The liquid should come about halfway up the sides of the potato rounds.
  8. Return the tray to the oven. Immediately reduce the oven temperature to 400°F (200°C). Cook for 15–20 minutes, or until the liquid has almost entirely reduced and emulsified into a luxurious glaze.
  9. Check for doneness: the potatoes should be easily pierced with a fork and incredibly tender. Discard the thyme sprigs.
  10. Spoon the remaining reduced buttery glaze over the potatoes. Garnish liberally with chopped Fresh Parsley and serve immediately.