Cut the ends off three Russet potatoes. Cut down to remove the skin around the edges of the potato to form a cylinder with the cut ends as the ends. Cut the cylinders in half. you are left with three short cylinders like enormous Scallops. Place the cylinders in vegetable oil in a cast iron Pan, flat end down. Fry till medium golden brown. Turn over to the opposite ends. sop up all the oil with a paper towel. replace the oil with three tablespoons of butter. Add fresh thyme(or dried) to the butter. Baste briefly. Add 1/2 cup chicken broth and baste again. Place in 425 degree oven for about half an hour, or till tender in the middle.
You may add more broth if they dry out completely while cooking.