Directions

1. Preheat the oven to 180°C (356°F).
2. Slice the potatoes into large discs, about 3cm (1.2 inches) thick. Optionally, use a peeler to round the edges slightly.
3. Rinse the potato discs under cold water and pat them dry.
4. In a large pan, at least 10cm (4 inches) deep, heat the oil. Season the potatoes with salt and place them in the hot pan.
5. Once the potatoes have a good colour on one side, flip them and add the crushed garlic and butter.
6. Baste the potatoes in the foamy butter until golden brown, then add the chicken stock and rosemary.
7. Place the pan in the oven and cook for 40 minutes, or until the potatoes are golden brown and cooked through.