Preheat you oven to 400

Skin and shape your potatoes into cylinders. Slice off the ends and slice into 1 inch discs

Melt 4 tbsp butter into a cast iron skillet

Generously salt and pepper the tops and place into the skillet seasoned side down, then salt and pepper the top. Sear the potatoes until tops are golden brown. Rotate them around to avoid cold spots and even browning.

Flip the potatoes and add in the garlic, rosemary, chicken stock and butter into the pan and place in the oven for 30 minutes