Fondant Potatoes

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Dotdash Meredith Food Studios

3. Stage

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides. Dotdash Meredith Food Studios

4. Stage

Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.

5. Stage

Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Dotdash Meredith Food Studios

6. Stage

Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.

7. Stage

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Dotdash Meredith Food Studios

8. Stage

Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes. Dotdash Meredith Food Studios

9. Stage

Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS