Fondant Potatoes

Preparation

1. Step 1

   Heat the oven to 400 degrees.

2. Step 2

   Peel the potatoes and trim the ends to form two flat edges. Cut the potatoes crosswise into two roughly equal pieces, 1 to 1½ inches tall when standing on their flat ends. Using a paring knife or round cookie cutter the same diameter as the potato, trim the sides of each piece to form a more perfectly rounded cylinder. (You can skip shaving the sides of each piece if you prefer; they won’t be uniform but they will still be delicious!) Save the potato scraps for another use (such as in a frittata or for mashed potatoes).

3. Step 3

   Heat a large (12-inch) ovenproof skillet over medium-high. Add the oil and, when it’s shimmering, using tongs, arrange the potatoes in the pan, spacing them evenly apart.

4. Step 4

   Cook undisturbed for 3 to 6 minutes, until the potatoes are golden brown underneath and release easily from the pan. (Adjust heat accordingly if potatoes become too dark too quickly.) Flip, then season the potatoes generously with salt and pepper and cook for 3 to 4 minutes more, until beginning to brown underneath.

5. Step 5

   Add the butter, thyme and garlic to the skillet, and cook, basting the potatoes with the butter, for 1 to 2 minutes, until the butter begins to foam and turn brown.

6. Step 6

   Off the heat (to minimize splatter), add the broth. Bring to a simmer over medium heat, then carefully transfer the pan to the oven.

7. Step 7

   Bake for 30 to 35 minutes, basting after 15 minutes, until the potatoes are very tender when pierced with a fork.

8. Step 8

   When finished baking, baste the potatoes again and season with pepper and flaky salt (if using). Garnish with a fresh thyme or rosemary sprig, spoon the pan juices over the potatoes and serve.