Fondant potatoes

Serves 4-6

2kg potatoes
50g butter
400ml chicken or vegetable stock
Sprig of thyme
Freshly ground pepper and salt

1 Peel and cut the potatoes into even-sized shapes, about 4cm long by 2.5cm wide. There’s no need to turn them like we do in the restaurants.
2 In a large frying pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are a golden brown all over. This will take 15-20 minutes.
3 Add 200ml of the stock and remove from the heat. Allow to cool and then keep in the fridge until the next day.