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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