|3 tbsp / 45 ml||Vegetable Oil|
|to taste||Salt and Pepper|
|3 tbsp / 90 ml||Butter|
|1 1/2 tsp / 7 ml||Dried Thyme|
|1/2 cup / 125 ml||Chicken Broth|
DirectionsPreheat oven to 425F Cut ends off potatoes, stand on end and peel potatoes 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. Place potatoes in a bowl of cold water for 5 minutes to remove the starch from the outsides. Than pat the potatoes with paper towels to dry them. Place a heavy oven-proof skillet (use a cast iron skillet it works best) over high heat. Pour in vegetable oil and heat oil until it shimmers slightly. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium high and pan-fry potatoes until well browned. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme to the skillet. Use a basting brush bast potatoes several times with the butter and thyme mixture. Cook until butter foams and foam turns from white to a pale tan color. Season with alittle more salt and pepper and pour chicken stock into skillet. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender at this point add 1/4 cup more stock and let cook for 10 more minutes. Place potatoes on a serving platter and spoon thyme-scented butter and stock remaining in skillet over potatoes. Let cool about 5 minutes before serving.
This potato recipe is brought to you courtesy of Jade McCarthy.