Preheat the oven to 180C.

Peel the potatoes, then cut them into 1 ½ inch rounds. Use a cookie cutter to cut out round shapes.

Season with salt and pepper, then heat some cooking oil in a frying pan over a medium to high heat. Fry the potatoes until they are golden brown on both sides.

Add the crushed garlic cloves and cook for a minute, then add the butter. Once it melts add in the rosemary and thyme then pour in the chicken stock.

Bring it to the boil, then transfer them into the oven and bake for 40 minutes, or until tender. If they start to turn too dark, then cover with tin foil.