- Russet Potatoes (3-4 large)
- Butter (2-3 tablespoon)
- White wine (1/2 cup)
- Chicken stock or broth (1/2 cup)
- Salt & Pepper
Preheat the oven to 400oF.
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch; then place it over paper towels and pat dry.
Place a cast iron pan or any heavy oven-proof skillet over high heat. Pour in oil; heat oil until it shimmers slightly ans season on one side with salt and pepper.
Place potato cylinders into the hot oil, with the season side facing down on to the pan; lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season the other side with salt and black pepper.
Flip the potatoes onto the opposite ends. Add butter and thyme sprigs to skillet.
Add the white wine and cook will the alcohol is evaporated out and then add the chicken stock and cook for a minute and then place the skillet in the oven for 15-20 minutes.
Let it cool for 5 minutes and then serve it on a serving plate with any leftover juices from the skillet and garnish with thyme springs.