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Begin by cutting the peeled and washed potatoes into slices that are about half an inch thick. Use a ring mold or a peeler to shape these slices into rings.
Place the shaped potato rings into a bowl.
Heat a pan over medium heat and add enough high smoke point oil, such as avocado or canola oil, to coat the bottom.
Make sure the potatoes are very dry, adding a little salt if needed.
Sear the potato rings on one side for about two to three minutes, ensuring there is space between them to prevent steaming.
Once they are beautifully golden brown, flip the potatoes to sear the other side.
After flipping, add two tablespoons of butter to the pan.
Pour in enough stock to cover the potatoes halfway.
Lower the heat to low and add five cloves of whole peeled garlic, cut in half.
Stir in a teaspoon of dry rosemary and a pinch of salt, then let the potatoes simmer for about 10 to 12 minutes.
After simmering, return all the potatoes to the pan and transfer it to a preheated oven at 400 degrees Fahrenheit for 20 minutes.
Once the 20 minutes are up, take the potatoes out of the oven and plate them.
Drizzle with the pan sauce and garnish with fresh or dried parsley.