Method:

1. Peel the potatoes and then cut them to equal size in height. Do this by cutting off both the bottom and the top.

2. But the potatoes all together in the smallest pot where they will fit in, all in the same direction, flat side to the bottom.

3. Add equal parts of brown beef (or mixed or chicken) stock and the white chicken stock until the potatoes are under. Now add the garlic and thyme.

4. Allow the liquid to reach the boiling point on medium heat, while pre-heating the oven to 180°C

5. Now transfer your pot to the oven for about 30 to 40 minutes. Check regularly if the potatoes are done. They are done when you can pierce them with a small potato knife without any resistance