Ingredients

• 1-2 Yukon gold potatoes per person (depending on size)
• 2 tablespoons high-heat vegetable oil (such as grapeseed)
• Salt and ground black pepper to taste
• Salt and ground black pepper to taste
• 3 tablespoons butter
• 4 sprigs fresh thyme, plus more for garnish
• 1/2 cup chicken or beef broth, or more as needed

Steps

1. Peel potatoes into uniform cylinders by cutting off the ends and peeling from top to bottom with a sharp knife. Cut each cylinder crosswise into 2-inch-thick rounds.
2. Soak the potato rounds in cold water for 5 minutes to remove starch, then pat dry.
3. Preheat oven to 425°F.
4. Heat vegetable oil in a medium skillet over medium-high heat. Place potatoes best-looking-end down into the hot oil. Pan-fry until well browned, 5-6 minutes; season with salt and pepper.
5. Flip potatoes and fry 5-6 minutes more until the other side is well browned. Season again with salt and pepper.
6. Blot excess oil from the skillet with a paper towel. Add butter and thyme sprigs; cook until the butter foams and turns from white to pale tan, rocking the pan gently.
7. At this point, you can make ahead: let the pan cool, cover, and refrigerate. Continue below when ready to finish.
8. Add 1/2 cup chicken broth to the skillet. Transfer to the 425°F oven and cook until potatoes are tender and creamy inside, about 30 minutes.
9. If potatoes are not yet tender after 30 minutes, add 1/4 cup more broth and bake 10 minutes more.
10. Plate the potatoes, spoon the extra butter and pan juices over them, and garnish with fresh thyme sprigs.