Preheat oven to 320 degrees F.
Peel potatoes and cut in half, lengthwise. Rinse well, drain.
In a 9x13 inch baking dish, mix chicken broth, salt, pepper
Add potatoes to dish and stir to coat potatoes.
Bake, uncovered for 1 hour at 320 F or until all the chicken broth has been absorbed. Test with fork, and cook an additional 15 minutes if needed.
Remove potatoes from the oven and set aside.
In a large skillet over medium heat, combine avocado oil and garlic and sauté for 5 minutes.
Add you potatoes to the skillet, flat side down. Let the cook on the skillet until they are golden when you flip them over. Once all potatoes have browned, turn potatoes over and brown the other side.
Remove from heat and serve right away.
* Optional to add 1 tbsp of parmesan cheese to potatoes 3 minutes before you remove them from the skillet.