Preheat oven to 180C. Cut potatoes lengthwise to a thickness of 2cm and cut 2cm x 3cm rounds from each potato with a pastry cutter.
Heat a cast-iron frypan over med/ high heat. Add olive oil and butter, when melted, add potatoes and season with salt & pepper.
Fry potatoes until golden on both sides then add torn thyme and rosemary sprigs, garlic cloves and chicken stock.
Bring to the boil, then place in the oven.
Bake potatoes until cooked through, about 30 minutes, and chicken stock has reduced to form a syrupy glaze on the potatoes.
The perfect side to serve with a roast.
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