Yield: 3 servings, 2 potatoes per serving
- 3 large russet potatoes
- 4 tbsp vegetable oil
- 3 tbsp butter
- 5 thyme sprigs
- 1/2 cup chicken broth. (Have more ready in case you need it)
- Trim the ends off your potatoes. Stand on end and peel with a paring knife, forming a long cylinder. Cut in half, forming 6 potatoes.
- Place potatoes in cold water for 10 minutes. Remove from the water and pat dry on a paper towel.
- Heat the oil in a large cast iron skillet over high heat.
- Stand the potatoes in the oil and reduce the heat to medium-high. Let cook for about 5 minutes, until the bottoms have browned. While cooking, salt & pepper to taste.
- When deeply browned, flip the potatoes over. Using a paper towel, absorb the oil and remove from the skillet.
- Add the butter to the skillet with the thyme sprigs. As they butter melts and the potatoes continue cooking, use tongs to "brush" the thyme sprigs over the potatoes. Continue cooking until the boiling butter changes from white to light brown.
- While cooking, again season with salt & pepper.
- Add 1/2 cup chicken broth. Transfer to the oven and cook at 425°F for 30 minutes.
- If the broth boils off and the potatoes aren't cooked yet, just add a little more stock.