Oven-caramelized Potatoes

The potatoes are incredible, having absorbed all the liquid and transformed into sometimes creamy, sometimes crunchy little starch candies.

Olive oil, plus a little more for the potatoes

2 lbs. potatoes, sliced about the width of your little finger

Salt and pepper

1/2 cup veal or beef stock (and more if it dries out too quickly)

1. Heat the oven to 450F. Toss the potatoes on a baking sheet or roasting pan with a little olive oil, and season with salt and pepper. Pour the stock over the potatoes. Position the oven rack on the lowest setting.
2. Roast the potatoes for 20 minutes, then lower the heat to 400F and continue roasting for 40 minutes to an hour more. Pour a little more stock or water onto the potatoes if they look dry at half-time. They are done when they are soft and nicely caramelized, glossy and sticky.