Two golden potato pieces, pan-seared and gently oven-braised in thyme stock, together one side portion.
0.5 tbspButter
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200 gPotato
2 gGarlic
0.3 gThyme
0.5 cupVegetable broth
0.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 190°C. Cut the peeled potatoes into two equal pieces about 3 cm thick, with flat tops and bottoms. Pat thoroughly dry.
Heat the oil and butter in a small ovenproof frying pan, about 14 cm across, over medium heat. Add the potatoes and fry without moving for 5-6 minutes per flat side, until golden.
Remove briefly from the heat. Carefully add the broth, garlic and thyme; the hot fat may splutter. Season with salt and pepper. Return to the heat and bring the broth to a gentle simmer.
Transfer the uncovered pan to the oven. Bake at 190°C for 25-30 minutes, until a skewer passes easily through the potatoes. Spoon over the reduced buttery pan juices and serve both pieces as one side portion.