• Preheat your oven to 200°C / 390°F (or 180°C if using a fan-forced setting).
• Prepare the Potatoes: Slice each potato into cylinders approximately 6 cm (2 inches) in diameter and 7 cm in height. Cut these in half horizontally to form eight smaller cylinders, each around 3.5 cm (1.4 inches) tall. Follow one of the cutting methods described below.
• Season the Potatoes: Pat the potatoes dry thoroughly. In a large bowl, toss them with half of the olive oil, salt, and pepper, ensuring they are well-coated.
• Sear the Potatoes: In a heavy-based, oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the potato cylinders flat side down in the skillet. Sear each side for about 6-8 minutes, or until they develop a golden crust.
• Add Flavor and Cook: Add the butter and thyme to the skillet. As the butter melts, use a spoon to baste the potatoes continuously with the buttery mixture. Pour in the stock and bring it to a boil. Carefully transfer the skillet to the oven and bake for 30 minutes. Halfway through, around the 15-minute mark, baste the potatoes again. The stock will gradually be absorbed, leaving a rich, buttery coating.
• Final Baste and Serve: Once the potatoes are tender, remove them from the oven and give them one last baste. Serve immediately for a gourmet touch—pair with a juicy steak, béarnaise sauce, and a side of buttered peas for an elevated meal experience.

Cutting Method Options

• Prep for All Methods: Trim both ends of the potato so it stands upright. Form tall cylinders measuring around 6 cm (2 inches) in diameter and at least 7 cm (3 inches) in height before cutting each into 3.5 cm (1.4 inches) pieces. Keep any leftover potato pieces in water to prevent browning, perfect for mashed potatoes later.
• Pro Method: Lay the potato on its side and carve around it with a knife to shape it into a cylinder.
• Intermediate Method: Stand the potato upright and carefully shave off thin slices using a knife, rotating as needed to achieve a cylindrical shape. Alternatively, a potato peeler can be used for some parts, but handle with care as it offers less control.
• Easy Method: Use round cutters approximately 6 cm (2 inches) wide to press out rounds from the potato.
• Simplest Method: Use a potato peeler to shape the potato as best as possible, rotating frequently.
• No Precision Needed: Slice the potatoes into 3.5 cm (1.4 inches) thick pieces. The shape doesn’t need to be perfect—just ensure they fit comfortably in the pan without overcrowding. Overfilling may dilute the flavor of the stock.