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Peel potatoes and cut the top and bottom sides flat
Use a peeler or turning knife to smooth the edges
Heat vegetable oil in a pan. Sear both sides of the potato until golden brown. Add a bit of the butter when browning
Add the rest of the butter, garlic, thyme. Let it infuse and cook for about 4-5 minutes
Ladle in stock until they reach about half way up the potatoes. Bring to a simmer and swirl around the pan to emulsify the butter and stock together
Place into a 180°C oven for 30-40 minutes. Check every 10 minutes and baste. Flip half way through. A knife or spoon should be able to easily go through and potatoes should be completely soft
Remove potatoes and place onto a tray or plate
Remove the thyme and garlic from the stock. Reduce the remaining stock over a low heat until it reaches coating consistency. Pour the glaze over the potatoes
Garnish with chives and season with salt and pepper