Fondant potatoes

Cut both ends off each potato, stand it up and slice down the sides with a knife to peel it into an even cylinder, then halve it crosswise.

Soak the pieces in cold water about five minutes to remove surface starch, then pat them completely dry.

Heat a couple of tablespoons of grapeseed oil in a heavy bottom cast iron skillet over high heat until very hot and shimmering, add the potatoes best side down and drop to medium-high.

Brown the first side five or six minutes or longer, until fairly well browned, seasoning generously with salt and pepper.

Flip them, blot the oil out with a paper towel and add a knob of butter with thyme sprigs, swirling the pan and spooning the thyme butter over until the butter foam turns from white to light tan.

Add half a cup of chicken stock and put the pan straight into a preheated 425F oven for about 30 minutes, until tender and creamy inside with browned crusty edges.

Serve with a little of the thyme butter spooned over.