2 large russet potatoes
2 tablespoons vegetable oil
Salt and ground black pepper, to taste
2 tablespoons butter
2 sprigs fresh rosemary
1/2 teaspoon dried thyme
1/2 cup vegetable broth, or more as needed
- Preheat oven to 425 degrees.
- 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 crosswise to make 1-inch thick disks of potato.
- Place the potatoes into a bowl of cold water for 5 minutes to get rid of excess starch. Pat the potatoes dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet, or a regular large skillet will work fine) over medium-high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Put the potato cylinders into the hot oil. Pan-fry the potatoes until golden brown, about 3 minutes. Season with salt and black pepper.
- Flip the potato cylinders over and cook on the other side. As the potatoes cook, use a paper towel held with tongs to carefully blot out the excess oil. Add butter and rosemary to the skillet.
- As the butter melts, brush the rosemary and the butter over the potatoes. Cook until the butter foams and turns from white to a pale tan color (which will just take a minute). Season with more salt and pepper. Pour vegetable broth into skillet, and add dried thyme.
- Transfer skillet to preheated oven and bake until the potatoes are fork tender, 22-25 minutes. If the broth reduces too much, add in a splash as needed.
- Let cool for 5 minutes before serving. Place potatoes onto a serving platter and drizzle reduced sauce over them.
Adapted from Chef John