Ingredients (2 servings):
- 3-4 large potatoes
- 2 tablespoons vegetable oil
- salt and freshly ground black pepper to taste
- 50 g butter
- 2 sprigs thyme
- 200 ml chicken or beef broth
- Cut off ends of the potatoes, stand potatoes on end,
- Cut each potato in half crosswise into about 5 cm long.
- Peel potatoes from top to bottom using a knife to transform the potatoes into cylinder-like shapes.
- Put the potatoes into a bowl with cold water for a few minutes, then take them out and pat them dry with paper kitchen towels.
- Heat the oil in a heavy bottomed frying pan.
- Add the potato pieces on of their flat surfaces facing down, season them with salt and black pepper, and fry over medium-high heat until nicely browned.
- Flip the potatoes onto their other flat sides, season with salt and pepper again.
- Remove the oil from the pan, add the butter and thyme sprigs, and fry the same as their other sides.
- Transfer the potatoes to an ovenproof dish and add the stock.
- Place this dish into the oven preheated to 200 C and roast the potatoes half an hour until the potatoes are cooked in their insides.
- Serve the potatoes hot and spoon the melted butter from dish over them.