Garlic Butter Soy Potatoes

Peel and cut the russet potatoes into uniform 1-inch cubes, then rinse them under cold water to remove excess starch and pat dry.

In a large pot over medium heat, melt the butter with the olive oil until the butter is fully melted and the mixture begins to shimmer.

Add the minced garlic to the pot and sauté, stirring frequently, until fragrant and lightly golden but not browned.

Pour in the chicken stock and soy sauce, stirring to combine and scraping up any browned bits from the bottom of the pot.

Bring the broth to a gentle boil over medium-high heat, then add the potato cubes in a single layer.

Reduce the heat to medium-low and simmer the potatoes in the broth, stirring occasionally, until they are completely tender when pierced with a fork.

Taste the broth and season with salt and pepper as needed, adjusting the soy sauce for additional umami if desired.

Ladle the potatoes and clear broth into serving bowls, ensuring each portion receives an equal amount of both, and serve immediately while hot.