Preheat the oven to 425 degrees F.

Place the peeled and cut potatoes into a bowl of cold water. Let soak for 5 minutes to remove starch from the outside of the potatoes. After soaking, remove the potatoes from the water and dry all sides with a paper towel.

Heat an oven-proof skillet over medium-high heat. Once hot, add the potatoes to the pan, making sure they are evenly spaced and not touching. Sprinkle the tops of the potatoes generously with salt and pepper. Fry over medium-high heat for 5 minutes, or until golden brown and crisp along the edges. Carefully flip the potatoes and sprinkle the fried side of the potatoes with salt and pepper. Fry for another 5 minutes.

Briefly remove the pan from the heat and use a paper towel to soak up the oil from the pan. Return the pan to the heat and add the butter and thyme. Use a spoon to baste the potatoes with butter and brush the tops with the thyme.

Add the chicken stock, then transfer the pan to the oven. Bake in the center of the oven for 30-35 minutes. Check the potatoes after 20 minutes and if the pan is dry, add additional chicken stock to avoid burning.

Once cooked, remove the pan from the oven and transfer the potatoes to a serving platter. Garnish with extra thyme leaves and enjoy!