Preheat your oven to 425°F (220°C).

Peel and cut the Yukon Gold potatoes into thick discs, about 2 inches wide.

In a large oven-safe skillet over medium heat, melt the butter. Add the potato slices and sear until golden brown on one side (about 5-6 minutes).

Flip the potatoes; add crushed garlic and rosemary around them.

Pour vegetable stock into the skillet until it reaches halfway up the sides of the potatoes.

Transfer the skillet to the oven and bake for 25-30 minutes or until tender when pierced with a fork.