Preheat the oven to 450 degrees F.

Peel the potatoes. Slice the ends off so the potato can stand flat. Then slice the potatoes into either two or three disks that are one inch thick. Repeat with remaining potatoes.

Place the potatoes on a baking sheet and toss well with the olive oil so they are all coated. Season the potatoes all over with salt and pepper.

Place the butter, rosemary and garlic in a saucepan over medium-low heat until melted. Drizzle a bit of the butter on the potatoes but save the rest of it for after roasting.

Roast the potatoes for 15 minutes. Gently flip them all over and roast for another 15 minutes. Add the chicken stock to the baking sheet. Roast for another 15 to 20 minutes, or until the potatoes are golden and the liquid is mostly absorbed.

Remove the potatoes and drizzle with the remaining rosemary butter. Serve!