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Loading...| 3 large whole russet potatoes | |
| 2 tablespoons high-heat-resistant vegetable oil , such as grapeseed oil | |
| salt and ground black pepper to taste | |
| 3 tablespoons butter | |
| 4 sprigs thyme , plus more for garnish | |
| 1/2 cup chicken broth , or more as needed |
| 1. | Peel the potatoes and cut them into cylinder-shaped pieces |
| 2. | Heat the oil in a large skillet over high heat |
| 3. | Add the potatoes and season with salt and pepper |
| 4. | Cook until the potatoes are golden brown on all sides |
| 5. | Add the butter and thyme to the skillet |
| 6. | Cook the potatoes until they are tender and the edges are crispy |
| 7. | Pour in the chicken broth and cook until the liquid reduces by half |
| 8. | Garnish with thyme and serve hot |
Crispy on the outside, tender on the inside
Pairs well with many different main courses
Easy to make
High in fat and calories
Not suitable for those on a low-carb diet
Potatoes are a good source of vitamin C, potassium, and fiber
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