InstructionsReset

1. Preheat oven to 200°C / 390°F (or 180°C/350°F with convection)
2. Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. See cutting method options below.
3. Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
4. Sear - In an ovenproof heavy based skillet (Note 2), heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.
5. Cook - Add butter and thyme. Once melted, spoon the butter over the potato ("basting"). Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark. The stock will be absorbed by the potato, leaving just butter.
6. Serve - Baste one more time then serve! For a restaurant-y option, serve alongside steak with béarnaise sauce and buttered peas.

7. Cutting method options (see video for demo of each):

   1. Prep for all methods - Trim a bit off both ends so the potato stands upright. Once carved into a tall cylinder 6cm/ 2" diameter, at least 7cm/3" height, so we can cut into 3.5 cm / 1.4" tall pieces. Save leftover potato to make mash (keep in water to prevent turning brown).
   2. Pro method - Lie potato on its side and use a knife to carve around to form a cylinder.
   3. Intermediate (I do this)- Stand potato upright and use a knife to shave thin slivers down, rotating as needed, to carve into a cylinder. You can use a potato peeler for some of this too (just be a bit careful, less control).
   4. Easy - Use 6cm/ 2" (or as close as possible) wide cutters to press rounds out!
   5. Easy potato peeler - Use a potato peeler to shape as best you can, rotating as you go.
   6. Doesn't matter! - Just cut potatoes into 3.5cm / 1.4" thick slices! Even if your rounds are not so round, it will still taste delicious. Only cut enough to fill the pan, as pictured, else you'll have too much potato for the stock being used (flavour dilution),