Step 1: Gather all of the ingredients.

Step 2: Slice a small portion off both ends of the potato so it can stand up, then carefully peel the potato and slice in half.

Repeat for remaining potatoes.

Step 3: Soak the potatoes in cold water for 30 mins.

Step 4: While the potatoes soak, peel, finely chop, and weigh the garlic. Set aside.

Step 5: In a small bowl combine water, bouillon bases, yellow mustard, apple cider vinegar, Worcestershire, and ponzu.

Step 6: Whisk to combine and set aside.

Step 7: When the potatoes are done resting, pat dry then season with salt and ground pepper, to taste. Set aside. and preheat the oven to 425°F/220°C.

Step 8: Add the bacon fat to a 10” cast iron skillet.

Step 9: Heat over medium heat for 4 mins.

Step 10: Add the potatoes and cook, undisturbed, until golden. About 4 mins.

Step 11: Flip and cook the opposite side an additional 4 mins. Remove potatoes to a plate.

Step 12: Add the butter and melt, swirling it around the skillet.

Step 13: Add the garlic and cook until fragrant, about 1 min.

Step 14: Add the stock to the skillet and whisk to release the fond from the bottom of the skillet.

Step 15: Add the potatoes back to the skillet and cook in the preheated oven for 35-40 mins.

Step 16: Brush the tops of each potato with liquid from the skillet, then let rest for 10 mins.