Words cannot convey how perfectly perfect these potatoes are.

It’s not a throw and let go method, but the result is crispy on the outside, soft on the inside, potatoes that the kids fight over, and the adults have to hide.

Ingredients:

5 golden potatoes, peeled, tops and bottoms removed, and sliced into rounds about an inch/inch-and-a-half thick

1/2 tsp salt

4 Tbsp evoo

4 Tbsp butter

2 cloves garlic, whole in peel, smashed

1/2 cup chicken stock

Directions:

Place sliced and peeled potatoes into a bowl of ice water, while working.

Preheat oven to 420.

Heat evoo in a large cast iron pan, on medium high heat.

Before frying, pat potato rounds completely dry, and sprinkle salt over potatoes.

Place potatoes into shimmering oil. Once you begin to see the edges browning, flip potatoes to other side, and cook until both sides are golden brown.

Turn heat off.

Add pats of butter to tops of potatoes. Add garlic cloves to pan.

Place pan in middle oven rack. Cook for 15 minutes. Pull pan out, and flip potatoes. Spoon butter over each potato.

Cook for an additional 15 minutes.

Remove pan from oven. Flip potatoes over, and spoon butter over potatoes once again, before serving.