Ingredients
10 russet potato
2 tbsp butter
1 pinch salt
1 pinch black pepper
250 mL vegetable stock
3 stick fresh thyme
200 mL vegetable oil
Directions
Step 1
Cut the ends and sides off of the potatoes then peel the rest vertically so it looks nice and neat .
10 russet potato
Step 2
Submerge the potatoes in water for 5 minutes then pat dry with paper towels
Step 3
Add vegetable oil to a pan then fry the potatoes on medium high heat on the end vertically until golden brown and season with salt and pepper
200 mL vegetable oil
1 pinch salt
1 pinch black pepper
Step 4
Turn the potatoes and use a paper towel to drain out the oil then add in the butter and thyme and baste the potatoes
2 tbsp butter
3 stick fresh thyme
Step 5
Season the potatoes with salt and pepper then add vegetable or chicken stock into the pan
1 pinch salt
1 pinch black pepper
250 mL vegetable stock
Step 6
Put the pan into a 200 c preheated oven for 25-30 minutes ( make sure its oven safe ) .
Step 7
Remove the pan from the oven once they are cooked then drizzle some of the butter and juices over the tops and enjoy
