You don’t have to achieve the perfect barrel shape we look for in restaurants, but you need to make sure the potatoes are the same size so they cook evenly.

2kg potatoes
50g butter
400ml chicken or vegetable stock
1 sprig fresh thyme
Freshly ground pepper and salt

1 Peel and cut the potatoes into even-sized barrel shapes, approximately 4cm in length, 2.5cm in width.

2 In a large sauté pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are golden brown all over. This will take 15-20 minutes.

3 Add 200ml of the stock and simmer for 10-15 minutes. Add the remaining stock and thyme and cook for 35-40 minutes until the stock has reduced and potatoes are tender. Season and serve immediately.

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