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Preheat the oven to 400*F.
Peel potatoes, trim ends, and cut in half crosswise. Place in a large bowl and cover with cold water. Soak for 20 minutes.
Arrange oven rack in the middle of the oven at 400*F.
Drain the potatoes, rinse with cold water and pat dry on paper towels. Season with salt and pepper.
Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 7 minutes. Flip and add garlic, butter, thyme, and rosemary. Cook until butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer.
Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes.
Garnish with more thyme and drizzle with the juices to serve.