Preheat your oven to 450 degrees F. This high temperature is crucial for achieving those beautiful crispy edges.
Peel the yukon gold potatoes. After peeling, slice off the ends so they can stand flat. Then, slice the potatoes into either two or three disks that are one inch thick. This ensures even cooking.
Place the sliced potatoes on a baking sheet. Drizzle with olive oil and toss well to coat them evenly. Make sure every potato slice is covered to promote even browning.
Season the potatoes generously with kosher salt and pepper. Don’t be shy; this will enhance their flavor immensely.
In a saucepan over medium-low heat, combine the butter, rosemary, and garlic. Stir until melted, infusing the butter with those beautiful flavors. Drizzle some of this mixture over the potatoes, setting aside the rest for after roasting.
Roast the potatoes in the oven for 15 minutes, then gently flip them over using tongs. This step is crucial for ensuring they brown evenly.
Continue roasting for another 15 minutes. At this point, your kitchen should start filling with mouthwatering aromas!
Add the chicken stock to the baking sheet. This will help steam and tenderize the potatoes further while they continue roasting.
Roast for an additional 15 to 20 minutes, or until the potatoes are golden brown and the liquid is mostly absorbed. Keep an eye on them; you want that perfect crispy exterior.
Once done, remove the potatoes from the oven and drizzle them with the remaining rosemary butter. Serve them hot and watch as they disappear from the table!
