• Preheat the oven to 450°F.
• Peel the potatoes and place them in a bowl of salted cold water to prevent them from turning brown while peeling the remainder.
• Pat the potatoes dry with a paper towel.
• Slice the very ends of the potato off to give them flat sides. Then cut the potato into 1-inch discs or cylinders.
• Pat the potato pieces dry with paper towels and season each side with salt and pepper.
• Roughly chop the garlic into halves or quarters, but not too small.
• Add the avocado oil and two tablespoons of butter to a cast iron skillet (or any oven safe skillet) and warm over medium high heat.
• Once hot, place the cut potatoes in the skillet to pan fry. DO NOT TOUCH for 4 minutes, allowing them to get a good sear.
• After the 4 minutes, give the skillet a good shake to prevent the potatoes from sticking. Continue to move the pan (and potatoes) around for another 3-4 minutes. Lower to medium heat if they are browning too quickly, as you do not want them to burn.
• Once the potatoes are golden brown, use a thin spatula like a fish spatula to flip potatoes to the other cut side down.
• Add the remaining butter and once melted, add the garlic cloves and fresh thyme.
• After the thyme and garlic become fragrant (30 seconds to 1 minute), add the chicken stock and give the skillet a good shake to incorporate the butter, herbs, and stock. Bring the stock to a boil.
• Place the cast iron skillet into the preheated oven and bake for 25 minutes or until a small knife blade tip can be easily inserted into the center.
• Discard the garlic and thyme sprigs. Transfer to a serving platter and pour the sauce over the potatoes, or serve directly from the pan.

Optional garnishing

• Sprinkle with a bit of kosher salt, freshly ground black pepper, and a few fresh thyme leaves.