Ingredients

• 3lb-1.4kg 8 large even size waxy potatoes, such as Desiree or Yukon gold
• 8 tbsp - 115g salted butter
• 3 cups - 700ml home made or low-sodium chicken stock
• ½ garlic head ( 1 whole sliced in half width wise)
• 8-10 sprigs of fresh thyme (avoid dried for better flavour)
• ¼ cup drizzle of olive oil
• Salt and freshly ground black pepper

Steps

• Step 1

  For a homely style, peel, cut off each end then cut in half so you end up with two thick round pieces.


• Step 2

  Rinse the potatoes under cold water to remove excess starch. This helps in achieving a better sear.

• Step 3

  Preheat your oven to 375°F – 190°C


• Step 4

  In a large frying pan over medium high heat, heat the olive oil. Once hot, add the potatoes with their best-looking side, downwards. Season with salt and pepper. Cook until the potatoes are golden brown on the bottom, then flip them over, to brown the other side.


• Step 5

  Add the butter, once the butter has melted and is sizzling, add the thyme sprigs. Make room by pushing potatoes to the side and place cut garlic in the centre, flip it a few times to coat it in the oils. Cook another 60 seconds as you baste the potatoes. Pour in the chicken stock and bring to a simmer.

• Step 6

  Once simmering, transfer the frying pan to the preheated oven. Bake for about 25-30 minutes, (a little longer in non fan oven) or until the potatoes are tender when pierced with a knife and the stock has mostly evaporated. It should leave you with a thickened, flavourful sauce once done.


• Step 7

  Remove from the oven and, if there’s any liquid left, place the frying pan back on the stove over low heat to reduce the remaining liquid to a desirable saucy consistency. Crush the garlic using a form and mix it into the oil in the pan. Mix well and serve the potatoes drizzled with the garlic oil, over the top.

Little Tips

Use Waxy Potatoes: Waxy varieties like Yukon Gold or Desiree hold their shape well during cooking, ensuring the perfect contrast of crispy exteriors and creamy interiors.

Baste with Butter Frequently: As the potatoes cook, frequently basting them with the butter, thyme, and garlic mixture will enhance the flavor and give the potatoes a rich, golden crust.