Take an oven-proof skillet, heat it and add 50 g of butter and 2 tablespoons of olive oil.
Then, take 4 big potatoes and slice them about 1 inch thick. Put the slices into the bowl and season with salt and pepper. Put each slice into the skillet. Fry your potatoes until nicely colored on both sides.
Then, add 2 cloves of garlic and 2 sprigs of rosemary to your potatoes. Then, add 80 g of butter and 200 ml of chicken stock.
Then, place your potatoes into the oven for 30 minutes at 200 degrees C. You can serve this dish for breakfast and it will be liked by non-strict vegetarians.