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Preheat oven to 200°C / 390°F (180°C fan-forced).
Carve / cut each potato into cylinders ~ 6cm/ 2" diameter, 7 cm height. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall.
Season - Pat potato dry. Place in a large bowl and toss with half the oil plus all the salt and pepper.
Sear - In an ovenproof heavy based skillet, heat the remaining 1 tbsp oil over medium high heat. Put the potato in and cook each side for 6 - 8 minutes or until golden.
Cook - Add butter and thyme. Once melted, spoon the butter over the potato. Add stock, bring to a boil then transfer to the oven and bake for 30 minutes until the potatoes are tender, basting at the 15 minute mark.
Serve - Baste one more time then serve!