3 russet potatoes, same size (makes 6 pieces)
3 T. Grapeseed oil (high heat oil)
2 T. unsalted butter
2 sprigs fresh thyme
1/2 cup chicken broth (plus more for baking)
Salt and pepper
2 cloves garlic, sliced (*optional)
Preheat oven to 425 degrees.
Prep your potatoes by cutting off the ends of each potato, peeling the potato and cutting into same size 2 inch pieces. You want 2 inch tall circles.
If using russet potatoes - soak them in a bowl of water for 5 minutes to remove some of the starch. Yukon Gold potatoes don’t need to be soaked.
After 5 minutes, remove the potatoes and set onto paper towels. Pat the potatoes dry.
Heat a heavy pan, preferably cast iron, over medium heat. Add oil until hot.
Place the potatoes in the pan, cut side down and cook 5-6 minutes until the bottom is very brown. Flip potatoes, season with salt and pepper and cook on the other side for 5 minutes until very brown. Potatoes should have a nice crust on each end at this point.
Remove potatoes, wipe out oil with a paper towel. Then add the butter until melted (and garlic if using) and it starts to bubble. Add fresh thyme.
At this stage, once the butter is starting to brown, add potatoes, flat side down into the butter. Once all the potatoes are back in the pan, add the chicken broth. Turn off the burner and put the pan straight into the oven to finish the cooking of the potatoes.
Cook potatoes for at least 30-35 minutes. If the chicken broth absorbs from the pan before the potatoes are finished cooking, add more chicken broth to cover the bottom of the pan.
Make sure the potatoes are fork tender before you remove them from the oven.
Serve on a plate with the sauce from the bottom of the pan drizzled over the top of each potato. The potatoes absorb and cook in the broth and become so flavorful. They should have crispy edges on the top and the potato should be creamy in the middle. Sprinkle with a little more salt and serve.