2 pounds Yukon gold potatoes
4 tablespoons (1/2 stick) unsalted melted butter
2 teaspoons fresh thyme leaves (chopped fresh rosemary is also fine)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
3 to 4 smashed garlic cloves
Heat your oven to 500°F with the rack in upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.
Peel potatoes and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural. But we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.
Toss the rounds with butter, herbs, salt, and pepper. Transfer to a 13-by-9 inch metal baking dish and arrange in a single layer. Don’t use a glass pan, which can burst under such high heat.
Bake for 15 minutes, flip the potatoes, then bake 15 minutes more. Remove the dish from the oven and add stock and garlic. Return to the oven until most of the stock is absorbed, about 15 minutes more. Transfer to a serving platter and pour the remaining liquid in the pan overtop. Serve warm to very lucky friends.