Ingredients

• 3 large whole russet potatoes
• 2 tablespoons high-heat-resistant vegetable oil , such as grapeseed oil
• salt and ground black pepper to taste
• 3 tablespoons butter
• 4 sprigs thyme , plus more for garnish
• 0.5 cups chicken broth , or more as needed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
3. 3 Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
4. 4 Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
5. 5 Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. 6 Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
7. 7 Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
8. 8 Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.
9. 9 Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutrition per serving