Fondant Potatoes

Prep Time: 10 minutes Cooking Time: 16 minutes

4 medium russet potatoes (about 1 ½ lb total)

3 cloves garlic

4 Tbsp (½ stick) unsalted butter

½ tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp canola oil4 sprigs fresh thyme, plus more for garnish

¾ cup low-sodium vegetable or chicken broth

1. Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds, Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven an prepare the garlic and butter.
2. Arrange a rack in the middle of the oven to 400 degrees. Lightly smash and peel 3 garlic cloves. Cut 4 Tbsp unsalted butter into 8 pieces.
3. Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with ½ tsp kosher salt and ½ tsp black pepper.
4. Heat 2 Tbsp canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until thaw butter is foaming and starts to brown, 2 to 3 minutes more. Add ¾ cup vegetable or chicken broth.
5. Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.