Directions

Butter a large non-stick oven tray and sprinkle with salt and pepper.
Wash the potatoes, cut in two sideways and trim the tops off each half. Place the potatoes, flesh down on the tray.
Cover with chicken stock and a sprig of thyme. Place a sheet of greaseproof paper over the dish.
The potatoes are cooked once all the liquid has been absorbed. Then remove the paper and leave the potatoes to brown.
Remove from the oven and serve.