Prep Time: 20 minutes Cook Time: 30 minutes
Servings: 4
4 Russet Potatoes
3 Tablespoons Olive Oil
4 Sprigs Thyme*
4 Tablespoons Butter
1 Cup Chicken Broth
1) Preheat oven to 400 degrees.
2) Cut off ends of potatoes, stand potatoes up and peel potatoes from top to
bottom to make each potato into a uniform cylinder. Cut each potato in half crosswise to make 8 potato cylinders about 2 inches long. Then run the knife on top and bottom edge of potato
and bevel the edge.
3) Soak Potatoes in water for 5 minutes. Remove from water and dry off outside of potato
completely
4) In a large iron skillet over medium high heat, heat vegetable oil until hot, add thyme.
Add potatoes flat side down into oil and cook until golden, about 5 minutes.
5) When first side is done, flip potatoes and add butter. Let other side of the
potatoes get golden brown, 5 more minutes.
6) Flip Potatoes and add chicken stock to the skillet and place in the oven. You want the chicken stock to be about an inch deep in the pan. Bake until tender, 20 - 25 minutes.
*I have added garlic, rosemary and other herbs also. It depends what you are serving it with.
