Fondant Potatoes

Select potatoes to be as evenly shaped as possible. Clean potatoes. Slice off each end. Standing on end, slice skin off the potatoes to create cylinders. Depending on the size, cut the cylinders in halves or thirds. Cover potatoes in water and soak about 5 minutes, then pat the potatoes dry.

Preheat the oven to 425° F. In an oven-proof skillet, heat oil over medium-high heat until shimmering. Stand potato cylinders on end in the skillet. Generously season the tops with salt and pepper.

When the bottoms are well-browned, flip the potatoes over. Soak up any excess oil using paper towel and tongs. Add butter, garlic, and a few thyme springs. Season the tops with more salt and pepper, and spoon some of the butter over the potatoes. Pour in chicken broth and bring to a boil.

Transfer the skillet to the oven, and bake at least 30 minutes until potatoes are crisp outside and tender inside. (Add a little more chicken broth as necessary if the skillet dries before the potatoes are done.) Transfer to a serving plate, garnish with more sprigs of thyme and drizzle some pan juices over top.