Lazy me got this off the internet. Interestingly, I didn't see a need to modify and they turned out great.

Original: https://www.smalltownwoman.com/easy-fondant-potatoes

INGREDIENTS

4 large Russet potatoes
2 tablespoons vegetable oil
1/4 cup butter (cut in tablespoons)
1 cup chicken stock or chicken broth
2 cloves garlic sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
kosher salt
fresh ground black pepper

INSTRUCTIONS

Preheat oven to 400 degrees.

Peel the potatoes cutting the ends off flat so that each potato, when sliced in half, will stand up on its own. Then cut each potato in half. I also trim the potato up so each end is similar in diameter and the potato stands up as a small cylinder. Pat the potatoes dry with paper towels.

Heat vegetable oil in a large ovenproof skillet over medium-high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.

Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme, and fresh rosemary. Bake in preheated oven until the potatoes are tender. This takes the better part of 30 minutes. DO NOT SPOON BUTTER OVER TOP WHILE COOKING.

DO Spoon the butter mixture over the potatoes once they are to the desired donenesss and removed from the oven. Sprinkle with kosher salt and freshly ground black pepper. For best results, serve promptly.