Preheat your oven to 200°C / 390°F.

Peel and trim your floury potatoes, then carve them into cylinders about 6cm in diameter and 3.5cm tall.

Pat the potato cylinders dry with a kitchen towel. Toss them gently in half the olive oil, along with cooking salt and black pepper.

In an ovenproof skillet heated over medium-high, add the remaining olive oil. Sear the potatoes for 6-8 minutes on each side until golden brown.

Once browned, toss in the cubes of unsalted butter and fresh thyme sprigs, basting the potatoes in the melting butter.

Pour in your chicken stock and bring it to a gentle boil.

Transfer the skillet to your preheated oven and bake for 30 minutes, basting at the 15-minute mark.

Serve your fondant potatoes on individual plates, drizzling the buttery sauce over each.