Preheat oven to 450°F.
Cut both ends off each of the peeled potatoes so that they sit flat, they should be about 2” tall. Pat dry with a paper towel and season each side with salt and pepper.
8-10 small/medium Yukon gold potatoes, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
Place the avocado oil in a large heavy bottomed skillet over medium high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes.
2 tablespoons avocado oil
Flip the potatoes, continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet.
Add the butter, garlic cloves, thyme, and rosemary to the skillet and pour in the vegetable stock, transfer the skillet to the oven.
3 tablespoons unsalted butter, 3 cloves garlic, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 cup vegetable broth
Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork.
To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes.
Flaky sea salt