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Cut russet potatoes into one inch rounds and then with a ring mold, cut out a cylinder circle shape.
Soak the rounds for 20 minutes to draw any extra starch.
Pat the potato rounds thoroughly dry with a paper towel and season them with salt.
Add the potato rounds to a stainless steel pan with high smoke point oil like avocado oil and sear them for about two to three minutes on the first side.
Once the potato rounds are golden brown, flip them over, decrease the heat to low and add butter, thyme, crushed garlic and rosemary.
Add chicken stock or vegetable stock until the potato rounds are half submerged.
Bake in a 400 degree oven for 20 minutes.