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Fondant Potatoes

Ingredients:
8 large Russet potatoes
2 tbsp oil
salt to taste
60g (2.1 oz) butter
400ml (13.5 fl oz) chicken stock
1 head garlic, cut in half
small bunch thyme

Method:
1. Preheat the oven to 180°C (356°F).
2. Slice the potatoes on the sides so you have a large flat surface to work with (it should look like the shape of a bar of soap). Using a ring cutter, cut the centre out so you have round disks. Keep the remaining potato for mash.
3. Rinse the potatoes under cold water and pat dry.
4. In a large pan at least 10cm deep, heat the oil. Season the potatoes and place them into the hot pan.
5. Once you have a good colour on one side, flip them and add the garlic and butter.
6. Baste the potatoes in the foamy butter until golden brown, then add the chicken stock and thyme.
7. Place into a 180°C (356°F) oven for 40 minutes or until the potatoes are golden brown and cooked through.
8. Enjoy!

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