Fondant potatoes

3-4 pieces per person as a side dish and really very easy to execute.

Ingredients

—	Russet potatoes (only)
—	oil
—	butter
—	fresh sprigs or dried thyme
—	chicken stock

Preparation

1. Cut off both ends, then slice down with a knife in essence peeling the potato. Give the potato edges that will brown while making it overall a cylinder. Turn over and cut in half, then trim around (a peeler works well for this) to soften the sharp edges. Soak in cold water to remove some starch while peeling the rest. Once peeled, cut and soaked, pat dry with paper towel.

2. Set a skillet over high heat, with a few tablespoons of high-temperature oil. When shimmering, deposit potatoes each on end. Lower heat to medium-high. Brown the end well, 5-6 minutes, very nicely. Season generously with salt and pepper. Turn potatoes over on the other end—evenly spaced. Lower heat to medium. Season the browned side. During this time, blot out the oil using paper towel until the pan is dry. Throw in a large knob of butter with the thyme. Watch that the butter doesn't burn; add ½ cup chicken stock.

3. Place the skillet in a pre-heated, 425° oven to roast the potatoes for 30 minutes or until tender and creamy inside while a little dry on the outside. If the pan appears to run out of stock before done, add more stock.

4. Arrange on a serving platter and drizzle more thyme and butter over it. They should have time to cool off. Serve not completely cold, but far from hot.