Preheat the oven to 200C/400F.
Peel the potatoes and cut the ends off, making the ends flat and stable.
Cut the potatoes into about 2” tall cylinders, if the potatoes are too big, make two cylinders. It is important that the potatoes are cut about the same size so they all cook evenly.
Add the olive oil and the vegan butter to an oven-proof frying pan on medium-high heat until hot.
Place the potatoes in the pan, flat side down, and cook for 5-6 minutes. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
Flip the potatoes over, reduce the heat to medium-high, and cook for a further 5-6 minutes, or until golden brown.
Add the vegan butter, if you haven’t added it before, the garlic and thyme, then stir the garlic and thyme with olive oil and the vegan butter for a minute, then baste the potatoes with the oil and butter.
Remove the garlic (or it could burn) and pour the veggie broth around the potatoes, do it slowly and carefully as it will bubble and may splash.
Sprinkle the potatoes with the salt and black pepper and place in the oven to cook for 35 minutes.
Check the potatoes are cooked by inserting a sharp knife into one of the potatoes – if it slides easily, they are done, if they’re not yet cooked through and tender, place them back in the oven for a further 5-10 minutes.
Add another splash of hot stock if the bottom of the skillet starts to look too dry.
Once tender, serve topped with sprigs of fresh thyme and a sprinkling of sea salt.