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
- • ½ cup chicken broth or more as needed,
Directions
- 1
Preheat the oven to 425 degrees F (220 degrees C).,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.
- 2
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides; pat dry with paper towels.
- 3
Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
- 4
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.
- 5
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.
- 6
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.
- 7
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., nPlace potatoes on a serving platter.
- 8
Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.