Peel potatoes, trim ends and cut in half crosswise. You should now have 12 flat potato rounds of roughly the same size.

Place potatoes in a bowl and cover with cold water. Let them soak at room temperature for at least 20 minutes to remove excess starch.

Preheat oven to 400°

Rinse potatoes with cold water and pat dry with a paper towel.

Season potatoes with salt and pepper to taste.

Heat oil in an oven proof skillet (I used my cast iron) over medium high heat until the oil is shimmering.

Stand potatoes on one of the cut ends in skillet and cook until golden brown, about 6-7 minutes. If potatoes are sticking to skillet they aren’t ready to be flipped!

Use tongs to flip potatoes over. Add butter, garlic, thyme and onions. Cook until butter is foaming and begins to turn brown, about 2 – 3 minutes. Add chicken broth.

Place skillet in oven and bake for 30 – 35 minutes, until potatoes are fork tender and lightly browned on the sides.

Remove from oven, flip potatoes over.

Garnish with parsley.

Serve with pan sauce drizzled over potatoes.