Peel the potatoes. You can use a dough cutter if you want the potatoes to be of the same shape. I used a sharp knife to make the sides even. This French technique is called ‘turning’ potatoes.

Then trim the edges a little bit.

Add the unsalted butter and the olive oil to a medium non-stick pan (one with a lid). Place it over medium heat until the butter and oil start to foam, then add the potatoes.

Don’t let the butter and oil burn. Bake the potatoes in it for a couple of minutes on both sides until a little browned. Drizzle regularly with the butter and oil. Season with a little pepper and salt. Then pour in the warm stock.

Turn the heat lower and bring to to a light simmer. Then put a lid on the pan.

Let the potatoes cook gently for about 15 to 20 minutes or until they are very smooth and soft on the inside. Check regularly if you don’t have to add extra stock or water.

You can grill the potatoes in the oven for a couple of minutes if you want to add more color to them. Remove the potatoes from the pan and serve.