Prepare the Potatoes:

• Shape the potatoes: Peel the potatoes and cut them into even-sized cylinders for uniform cooking.
• Rinse and dry: Rinse the potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel.

Sear the Potatoes:

• Heat the oil and butter: In a frying pan over medium heat, melt the butter with the vegetable oil.
• Brown the potatoes: Place the potatoes flat side down in the pan and cook for 5-6 minutes until golden brown. Flip and brown the other side for another 5-6 minutes.

Add the Aromatics:

• Include garlic and thyme: Add the crushed garlic cloves and thyme sprigs to the pan for extra flavor.

Braise the Potatoes:

• Pour in the stock: Carefully add the chicken or vegetable stock to the pan, ensuring the liquid reaches halfway up the potatoes.
• Season generously: Sprinkle with salt and pepper to taste.

Bake:

• Transfer to the oven: Preheat the oven to 180°C (350°F) and bake the potatoes in the pan for 30-35 minutes, or until they are tender and infused with flavor.

Serve:

• Plate and garnish: Remove the potatoes from the pan and serve hot, garnished with extra thyme if desired.