Preheat your oven to 450°F / 230°C.

Peel 2-2 ½ pounds of Yukon Gold potatoes, trim off the rounded tops and bottoms, and slice them into 1-inch rounds. Place them into a mixing bowl and set aside.

Melt ¼ cup unsalted butter and add it to a small bowl. Finely chop about 1 teaspoon fresh thyme and ¾ teaspoon fresh rosemary and add these along with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper to the melted butter.

Pour the butter mixture over the potatoes and gently stir to coat evenly. Transfer to a 13x9 metal baking dish or a cast iron skillet and place into the oven.

Roast the potatoes for 15-20 minutes without disturbing them, then remove them from the oven, flip each one and return to the oven for another 10-15 minutes until roasted and golden brown on both sides.

While they are cooking on the other side, mince 3-4 cloves of garlic and add it to 1 cup of chicken stock. Remove the potatoes from the oven and flip them one more time. Pour the garlicky chicken stock all over the potatoes and return to the oven for another 15 minutes.

When you remove them from the oven, quickly baste the potatoes with the reduced chicken stock and transfer to a serving plate. Top with some flaky sea salt and freshly ground black pepper if desired. Serve hot or warm and enjoy.