Fondant Potatoes (Melting Potatoes)

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).

Step 2: Cut each potato into a cylinder about 6 cm/2 inches in diameter and 7 cm tall. Cut each cylinder in half to make 8 short cylinders, each about 3.5 cm/1.4 inches tall. See the shaping options below.

Step 3: Pat the potatoes dry. Put them in a large bowl and toss with half the oil, all the salt, and the pepper.

Step 4: Heat the remaining 1 tbsp oil in an ovenproof, heavy-based skillet over medium-high heat. Add the potatoes and cook each side for 6–8 minutes, or until golden.

Step 5: Add the butter and thyme. When the butter has melted, spoon it over the potatoes to baste them. Add the stock and bring it to a boil. Transfer the skillet to the oven and bake for 30 minutes, until the potatoes are tender, basting them at the 15-minute mark. The potatoes absorb the stock, leaving butter in the skillet.

Step 6: Baste the potatoes once more, then serve. For a more elaborate plate, serve them with steak, béarnaise sauce, and buttered peas.

Step 7: For any shaping method, trim a little from both ends so the potato stands upright. Shape it into a cylinder about 6 cm/2 inches in diameter and at least 7 cm/3 inches tall, then cut it into pieces about 3.5 cm/1.4 inches tall. Save leftover potato for mash, keeping it in water to prevent it from turning brown.

Step 8: For the pro method, lay the potato on its side and carve around it with a knife to form a cylinder.

Step 9: For the intermediate method, stand the potato upright and shave thin slivers down the sides with a knife, rotating the potato as needed to shape it into a cylinder. You can also use a potato peeler for some of this; take care, as it gives you less control.

Step 10: For an easy method, use a cutter about 6 cm/2 inches wide to press out rounds.

Step 11: You can also use a potato peeler to shape the potato as best you can, rotating it as you go.

Step 12: Or skip shaping: cut the potatoes into slices about 3.5 cm/1.4 inches thick. They will still taste good if the rounds are uneven. Cut only enough potatoes to fill the pan; otherwise, there may be too much potato for the amount of stock.