Ingredients:

  • 3 Large Russet Potatoes (peeled and ends trimmed flat)
  • 2 tbsp high-smoke point oil (Avocado or Grapeseed)
  • 1 tsp flaky sea salt
  • ½ tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 5 sprigs fresh thyme
  • 3 cloves garlic (smashed)
  • 1 cup low-sodium beef or chicken stock

Instructions:

  1. Cut the peeled potatoes into uniform cylinders about 2 inches tall. Soak in cold water for 5 minutes to remove excess starch, then pat completely dry with paper towels.
  2. Heat oil in a heavy-bottomed oven-safe skillet over medium-high heat. Sear potatoes flat-side down for 5-7 minutes without moving them until a deep mahogany crust forms. Flip carefully.
  3. Wipe out excess oil from the pan. Add butter, smashed garlic, and thyme. Baste the potatoes with the foaming butter for 2 minutes.
  4. Pour in the stock and transfer the skillet to a preheated 400°F (200°C) oven. Bake for 25–30 minutes until the liquid reduces to a glaze and the potato centers are tender.