Preheat oven to 400 degrees F.

Peel potatoes and cut into rounds about 2 inches wide and 3 inches tall. I use a 2-inch biscuit cutter to make perfect rounds, though you can use a knife. The rounds don’t have to be perfectly shaped, but they should be as close as possible to the same size.

Add potato rounds into a bowl of cold tap water. Allow to soak for 10 to 15 minutes, then rinse and pat dry with a paper towel.

Toss potatoes with 2 tablespoons olive oil, ½ teaspoon kosher salt and ½ teaspoon black pepper.

Cook for about 6 minutes then flip and cook an additional 6 minutes, or until potatoes have a crispy top and bottom.

Reduce heat to low and add in 4 tablespoons of butter, cut into pieces. Add in 3 smashed garlic cloves, 1 tablespoon fresh thyme and a few sprigs, and 1 cup vegetable stock.

Once the stock starts to simmer, remove the skillet from the stovetop and place it on the middle rack of the preheated oven.

Bake for 15 minutes, then baste the potatoes with the liquid in the skillet and return to the oven for an additional 15 to 18 minutes, until potatoes are fluffy on the interior. A fork should easily pierce right through the potato.

Remove from the oven and spoon on remaining liquid in the skillet, which should be mostly butter. Transfer to a platter or leave in the skillet and serve.