Step 1: Preheat a fan forced oven to 180C.

Step 2: Cut the potatoes into halves or quarters, depending on how large they are.

Step 3: Place the potatoes in a small but deep baking or casserole dish so that they all sit snugly but will be submerged by the stock.

Step 4: Add the stock, bay leaves, unsalted butter and Extra Virgin Olive Oil along with a pinch or two of sea salt.

Step 5: Place uncovered dish into the oven for an hour to an hour and a half (the timing will depend on the size and type of potatoes used), gently basting the potatoes with the cooking liquid every now and again.

Step 6: When the potatoes are tender, remove from the oven, sprinkle with thyme, flat leaf parsley, lemon juice and freshly ground black pepper.

Step 7: Adjust the seasoning if necessary and serve.