Fondant Potatoes

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2 tbsp vegetable oil

 

3 large russet potatoes (other varieties will not work as well)

 

salt and pepper to taste

 

a knob of butter (a 2 or 3 tablespoon size chunk)

 

4 thyme sprigs

 

1/2 cup chicken broth or stock, more if needed
*Roast at 425 F until tender, about 30 minutes

View the complete recipe

 

happy cooking.

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