Cooking time: 30 to 35 minutes
YOU WILL NEED
4 potatoes, peeled, cut into barrel shapes using a cookie cutter
100ml chicken or vegetable stock
2 garlic cloves, peeled and crushed lightly with the edge of a knife
2-3 sprigs fresh thyme
Sea salt and freshly ground black pepper
Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden brown on one side – about five to six minutes. (Do not move the potatoes as they cook.)
Turn over the potatoes and cook for a further five to six minutes, or until golden brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Be very careful as the butter and stock will bubble intensively – be careful it doesn't splash up and burn you; don't get too close.
Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.