Preheat your oven to 400°F (200°C).

Peel and trim the tops of the Yukon Gold potatoes, then cut them in half lengthwise.

In a large oven-safe skillet over medium-high heat, melt the unsalted butter until foaming. Place potato halves cut-side down in the skillet and sear until golden brown (about 5 minutes).

Flip the potatoes, add crushed garlic cloves and fresh thyme to the pan.

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

Transfer the skillet to the preheated oven and bake for 30-35 minutes or until tender, basting halfway through with pan juices.