Preheat oven to 400 degrees F. Wash potatoes and place in a saucepot along with chicken stock. Season to taste using salt and pepper. Bring to a rolling boil, reduce to simmer and cook until potatoes are fork-tender but not falling apart, 15–20 minutes. NOTE: Potatoes must be fully cooked. While potatoes are cooking, in a 12-inch cast iron skillet, heat vegetable oil over medium-high heat. Add bacon and sauté until crisp and done, taking care not to burn the bacon fat. Remove bacon and drain on paper towels, reserving pan drippings. Chop bacon into small pieces and set aside. Once potatoes are done, drain through a colander. When well drained, pat dry with paper towels then transfer potatoes onto a flat surface. Using the back of a spatula, gently press on each potato to smash, breaking the peelings and flatting to a maximum of 3/4 inch. Potatoes should remain fully intact but broken. Set aside. When ready to serve, return skillet with bacon drippings over medium-high heat then add butter. When butter is melted, add sliced garlic, rosemary and cooked bacon pieces. Cook until outer edges of garlic begin to brown slightly then add smashed potatoes, stirring gently into the garlic-butter mixture to coat well. Add green onions and pimentos, stir once and adjust seasonings to taste with salt, pepper and granulated garlic if necessary. Place in oven and cook 15–20 minutes or until potatoes are heated thoroughly and slightly browned in areas. Pour contents into a serving bowl or casserole dish and serve immediately as the perfect side dish.