Ingredients

• 4 x 400g/14 oz large floury potatoes, peeled (Aus: Sebago, US: Russet, UK: King Edward)
• 3/4 tsp cooking salt/kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 3 tbsp / 50g unsalted butter, cut into 1cm/1/2" cubes
• 6 thyme sprigs (or 1/2 tsp dried thyme)
• 1 cup chicken stock/broth, low sodium (or vegetable stock)

Instructions

1. Preheat the oven to 200°C / 390°F (180°C fan-forced).
2. Cut the Potatoes: Slice each potato into cylinders, approximately 6 cm/2" in diameter and 7 cm in height. Then, cut each cylinder in half to create 8 shorter pieces (3.5cm/1.4" tall). See cutting methods below for options.
3. Season: Pat the potato pieces dry. Place them in a large bowl and toss with half the olive oil, salt, and pepper.
4. Sear: In a heavy-based ovenproof skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the potatoes and cook each side for 6–8 minutes, or until golden.
5. Cook: Add the butter and thyme to the skillet. Once the butter has melted, spoon it over the potatoes (basting). Add the stock, bring to a boil, then transfer the skillet to the oven. Bake for 30 minutes or until the potatoes are tender, basting once more halfway through (at the 15-minute mark). The stock will be absorbed by the potatoes, leaving just the buttery sauce.
6. Serve: Baste one more time, then serve! For an extra-fancy presentation, serve alongside steak with béarnaise sauce and buttered peas.