COOK IT.
Peel the potatoes and cut them into even 40mm (about 1.6 inches) round discs, 30mm (about 1.2 inches) high using a metal pastry cutter. Keep the leftovers for mashed potatoes.
Place the olive oil in a round cast iron pan and preheat in the KILN set to a low setting, no under burner active if using the KILN R Series. After several minutes, remove pan and add the potato discs. Return to the KILN and brown the tops and bottoms of the potatoes, turning once.
Using a heatproof glove, remove the pan and carefully add the butter, garlic cloves, thyme sprigs, and chicken stock. The stock should come within 10mm (about 0.4 inches) of the tops of the potatoes.
Drape a circle of aluminum foil over the potatoes and place into the KILN. Cook for 20 minutes, or until a skewer goes into the potatoes without any resistance.