- 3 large russet potatoes
- 2 T high heat oil (vegetable or grapeseed)
- salt and pepper
- 3 T butter
- 4 springs thyme
- 1/2-1 C chicken broth
1. Preheat oven to 425 degrees
2. Cut off ends of potatoes, stand potatoes on end and peel potatoes from top to bottom with a sharp knife to make a uniform cylinder. Cut each cylinder in half to make 6 cylinders about 2 in long.
3. Place potatoes in a bowl of ice water for 5 minutes. Pat dry.
4. Place cast iron skillet over high heat. Pour in oil; heat oil until it shimmers slightly.
5. Place potatoes best side down and lower heat to medium-high. Pan fry potatoes until well browned--about 5 minutes. Season with salt and pepper.
6. Flip potatoes onto opposite ends. As they cook, remove excess oil using tongs and paper towels. Add butter and sprigs of thyme.
7. Pick up thyme sprigs with tongs and paint potatoes with thyme butter. Cook until butter begins to turn pale yellow. Season with more salt and pepper. Add 1/2 C chicken broth to bottom of pan.
8. Transfer skillet to preheated oven and cook until potatoes are creamy and tender inside, about 30 minutes. If potatoes aren't tender, add stock and cook 10 more minutes. Spoon butter mixture over potatoes.