Classic French Fondant Potatoes

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Preheat oven to 200°C
Peel the potatoes and cut off the ends to create flat surfaces Cut into cylinders approximately 5 cm tall
Heat grape seed oil in an ovenproof skillet over high heat
Place potato cylinders cut side down in the hot oil and cook until golden brown about 3 minutes
Turn potatoes to other flat end and season the browned tops with salt and pepper
Add butter thyme sprigs and crushed garlic to the pan
Once butter is melted baste the potatoes thoroughly with the butter
Pour chicken stock into the pan carefully around the potatoes until it reaches halfway up their sides
Transfer the skillet to the preheated oven and cook for 30 to 40 minutes until potatoes are tender when pierced with a knife
Remove from oven and serve hot garnished with the cooking juices and herbs