Preheat oven to 425F. Peel the potatoes, slice off the ends, and stand the potatoes on end. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
Heat oil in a heavy oven-proof skillet over high heat. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 302 (55%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 137.9mg||42 %|
|Sodium 178.4mg||6 %|
|Potassium 972.8mg||26 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 24.5g|
|Protein 31.9g||46 %|
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Calories per serving: 545
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