Slice the ends off the potatoes so they can lay flat on either side.
Heat the oil in a pan over medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the potato. Cover and simmer gently for 25-30 mins, or until the potatoes are tender.Serve.