- Prepare the Potatoes: Peel the potatoes and cut them into uniform cylinders about 2 inches in length.
- Brown the Potatoes: In a large, heavy skillet, melt the unsalted butter over medium-high heat. Add the potato cylinders and cook until golden brown on the bottom, about 5-7 minutes.
- Flip and Season: Carefully flip the potatoes, season with salt and pepper, and add the fresh thyme sprigs.
- Add Broth and Simmer: Pour the beef or chicken broth into the skillet. Reduce the heat to medium-low, cover, and let the potatoes simmer for about 20 minutes, or until they are tender and have absorbed most of the broth.
- Finish the Potatoes: Remove the lid and increase the heat slightly to allow any remaining liquid to evaporate and the potatoes to crisp up a bit.
See also King’s Hawaiian Cheesecake Danish
