Peel potatoes, trim ends, and cut in half crosswise. Soak for 20 minutes, then pat dry.
Season potatoes with salt and pepper.
Brown potatoes in a pan with oil, garlic, butter, thyme, and rosemary. Add chicken stock and simmer.
Transfer to the oven and bake at 400°F until fork tender and browned, about 15-20 minutes.
Garnish with thyme and serve.
