Melting Potatoes
Servings: 2

5 Tbsp. (2 1/2 oz.) unsalted butter, divided
4 medium (5 oz. each) Yukon gold potatoes, peeled and cut crosswise into 1/2-in.-thick slices
1/2 tsp. kosher salt
1/2 tsp. black pepper
3/4 cup chicken stock

Prepare oven; season potatoes:
Preheat oven to 475°F with a rimmed baking sheet positioned on center rack. Microwave 3 tablespoons of the butter in a large microwavable bowl on MEDIUM (50% power) until melted, about 1 minute. Add potatoes, salt, and pepper, and toss to coat.

Spread potatoes on baking sheet:
Remove preheated pan from oven, and pour potatoes onto pan; spread into an even layer, leaving space between each potato slice.

Bake, then flip potatoes:
Bake until browned on bottom, about 15 minutes. Flip potatoes, and bake until browned on both sides, about 15 minutes.

Add chicken stock and butter mixture to potatoes:
Meanwhile, microwave chicken stock on MEDIUM (50% power) until warm, 1 to 2 minutes; stir in remaining 2 tablespoons butter until melted. After potatoes have been cooking for 30 minutes, pour stock mixture over potatoes, carefully tilting pan to evenly distribute stock mixture.

Reduce oven temperature to 400°F, and bake until stock has been mostly absorbed and potatoes are very tender and browned, about 10 minutes.

Serve:
Remove from oven, and serve immediately.