Ingredients
4largeRusset potatoes
2tbspvegetable Oil
2tbspunsalted butter
1cupchicken stock
1tspfresh thyme leaves
kosher saltto taste
black pepperto taste
Preparation
Preheat oven to 425 degrees F.
Peel the potatoes and slice off the ends so you can stand the potato upright. Cut the potatoes equally in half once more.
In a large oven safe skillet add vegetable oil and set over medium high heat.
When the oil is hot add the potatoes flat side down.
Cook the potatoes until they are golden brown on the bottom, about 6 to 8 minutes per side.
Add butter to the pan before browning the second side.
Pour the chicken stock, butter, and thyme sprigs into the pan and place the pan into the oven.
Bake for 25 to 30 minutes or until the potatoes are fork-tender.
Remove the potatoes from the oven, sprinkle with kosher salt, and black pepper.
