Place the potatoes and chicken stock in a deep skillet. Bring to a boil, then reduce heat to medium, cover and cook until potatoes are fork-tender, about 10-20 minutes depending on the size of the potatoes.

Remove lid. There should be enough liquid remaining in the skillet to halfway surround the potatoes; add more broth or water if needed.

Increase heat to medium-high. Simmer until nearly all the broth has evaporated, about 10-15 minutes. Reduce heat to medium.

Add the butter to the skillet. Gently stir the potatoes to coat and cook for another 5 minutes or so on each side so the outsides become browned and crispy.

Remove from heat and sprinkle with salt. Serve hot.