A very simple side dish your friends and relatives will love.
Use full body potatoes like a Russet. Cut the top and bottom; make sure to cut it as square as possible.
Turn the potatoes on the end and with a paring knife, cut the potatoes from top to bottom to remove the skin. This will give the potatoes an octagon or roundish look depending on how you cut the skin.
Once de-skinned, lay the potato flat and cut the potato into 2 pieces about 2″ thick.
Put the peeled pieces into cold water for 5 minutes to prevent oxidizing and will help remove some of the starch.
Remove them from the water and with a paring knife, cut a bevel into the top edge to keep the edges from burning.
Transfer these to paper towels and pat them dry, you do not want any water on them when they go into the oil.
Now take a high side skillet over high heat and put in two tablespoons grape seed oil or any high heat oil.
Add the potatoes presentation side down, season the top side with salt and pepper. Turn the heat down to medium high. Leave them in the oil for about few minutes till you see them turning golden brown, turn them over and with a paper towel and your tongs, soak up the oil and add in a knob of butter and some fresh thyme sprigs or dried thyme rubbed between your fingers to activate the oils. If using fresh thyme, use the sprig like paint brush to brush the top of the potatoes, if using dried thyme, spoon the butter and thyme over the top of the potatoes.
Season the tops with salt and pepper and just as the butter starts to turn golden, add in ½ cup of chicken stock.
Bring to a boil than reduce the heat to simmer.
Cover and simmer the potatoes for 30 minutes. The other method is to put the pan in a pre-heated oven (425 Degrees) for 20 minutes or till done.
Remove from the heat and serve, make sure to put some of the thyme butter over the top. This is a great way to serve potatoes as a side, when done the inside is creamy and soft. These would be great if paired with chicken or beef.