Facts of Food

1: Slice the potatoes into 2 or 3 round pieces. Evenly cut the rounds using a 2-inch cookie cutter, making sure they’re the same height. Trim excess height with a knife. Store potatoes under cold water.

2: In an oven-proof skillet over medium heat, add 2 to 3 tablespoons of neutral oil. Dry the potatoes using a kitchen or paper towel. Season with salt. Sear the potato rounds for 3 to 4 minutes, or until they develop a golden brown crust.

3: Carefully add the butter, garlic (cut side down), and rosemary to the pan and baste the potatoes. Remove the pan from the heat until cooler.

4: Heat the oven to 400°F (205°C).

5: Carefully pour the stock over the potatoes and bring to a simmer over medium heat. Once they come to simmer, place the pan in the oven. Cook for 20 to 30 minutes, or until about 70% of the liquid has reduced and the potatoes are fork tender.

6: Check the potatoes halfway through to ensure they're not browning too fast on top. If they are browning too fast, cover with a sheet of aluminum foil.

7: Once cooked, carefully squeeze out the garlic in the sauce, season with more salt if needed, and serve right away.