Preheat the Oven:

• Set oven to 425°F (220°C).

Prepare the Potatoes:

• Cut off the ends of the potatoes.
• Stand each potato on one end and peel from top to bottom with a sharp knife to shape them into uniform cylinders.
• Cut each cylinder in half crosswise to make six 2-inch pieces.

Soak the Potatoes:

• Place potatoes into a bowl of cold water for 5 minutes to remove excess starch.
• Pat dry with paper towels.

Sear the Potatoes:

• Heat vegetable oil in a heavy, oven-proof skillet over high heat until it shimmers.
• Place the best-looking ends of the potatoes into the hot oil.
• Reduce heat to medium-high and pan-fry for 5-6 minutes, or until golden brown.
• Season with salt and black pepper.

Flip and Add Butter & Thyme:

• Flip potatoes and brown the other side for another 5-6 minutes.
• Use tongs and a paper towel to carefully blot out excess oil from the skillet.
• Add butter and thyme sprigs to the skillet.
• Pick up a thyme sprig with tongs and brush the butter over the tops of the potatoes.
• Season with more salt and pepper.

Add Broth and Bake:

• Pour chicken broth into the skillet.
• Transfer the skillet to the preheated oven and bake for 30 minutes, or until potatoes are tender inside.
• If potatoes are not fully tender, add ¼ cup more broth and bake for an additional 10 minutes.

Serve:

• Transfer potatoes to a serving platter.
• Spoon the buttery thyme sauce from the skillet over the potatoes.
• Garnish with fresh thyme sprigs.
• Let cool for 5 minutes before serving.