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Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep, 18cm x 28cm (base) roasting pan.
Using the slicing blade attachment on a food processor, slice potato lengthways into 2mm-thick slices. Transfer to a large bowl.
Carefully remove slicing attachment. Place the thyme and garlic in a small food processor. Process until finely chopped. Add oil. Process until well combined. Pour over the potato in bowl. Add pepper. Toss well to coat. Arrange potato slices, standing upright, in 2 rows in prepared pan.
Blend stock powder with hot water until dissolved. Pour along the centre of the 2 rows of potato. Sprinkle potato with salt. Cover tightly with foil. Bake for 30 minutes. Remove and discard foil. Bake for a further 40 to 45 minutes or until potato is tender and top is golden and crispy.
Sprinkle top of potato with the parmesan and extra thyme. Stand for 5 minutes. Serve.