Fondant Potatoes

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

Instructions

Cut the Potatoes Peel and cut the potatoes into cylinders. Place the potato cylinders into a bowl of cold water to remove the starch. Pan-Fry the Potatoes Pan-fry the potato cylinders in vegetable oil until well-browned on both sides. Season with salt and pepper. Add the Sauce Add the butter and thyme to the skillet and cook until the butter begins to foam. Then add the stock to the skillet. Bake Transfer the skillet to a preheated oven and cook until the potatoes are tender. Remove from the oven and spoon the thyme-butter mixture over the potatoes.