Steps
- Preheat the oven to 400°F / 200°C. Peel 4 large starchy potatoes, about 400g each, and trim into cylinders 2½in / 6cm wide.
- Cut the cylinders into 1⅜in / 3.5cm-thick rounds and pat dry. Toss with half of 2 tablespoons of extra virgin olive oil, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper.
- Heat the remaining oil in a 10½in / 26cm ovenproof skillet over medium-high heat. Brown both flat sides of the potatoes for 6-8 minutes each.
- Add 50g of cubed unsalted butter and 6 thyme sprigs. Spoon the melted butter over the potatoes, then add 1 cup of low-sodium chicken broth and bring to a boil.
- Bake uncovered for 30 minutes, basting halfway, until tender and the broth is absorbed. Spoon the buttery pan juices over the potatoes.