• Heat your oven to 160 °C or 320 °F.
• Cut the potatoes into cylinders, using either a small knife or a round metal cutter. No need to peel them.
• Rinse the potato under clean water, then pat dry on paper towel.
• Heat a suitably sized oven-safe frying pan or saucepan on medium heat. Add the olive oil.
• Fry the potatoes until golden brown on one side, then add the butter, and brown the other side. Move the potatoes around to make sure they brown evenly. Add the thyme before adding the stock. Add the chicken stock and give it a good swirl to combine.
• Bake in the oven for 25 minutes, basting every 5 minutes.
• Serve - Once cooked, add frshly cracked black pepper and flaky salt before serving as a side for steak, fish, or chicken.

Fondant shaping methods

• Pastry cutter - This is the most common method used in professional kitchens. It will give you a perfect cylinder shape although, you are limited by the height of the cutter.
• Knife - Using a knife takes a bit of practice, and you won't get a perfect round shape. If you are not too bothered by that, then by all means simply use a knife. It will still look and taste incredible.
• Vegetable peeler - This method is for the sculptors among us. You can make a perfect cylinder this way, but it does take time and practice. You can also use a peeler in tandem with a pastry cutter to round the edges on the sides.