Preheat oven to 425°F.

Peel the potatoes and slice off the ends so you can stand the potato upright. Cut the potatoes equally in half once more.

In a large oven safe skillet add vegetable oil and set over medium high heat.

When the oil is hot add the potatoes flat side down. Cook the potatoes until they are golden brown on the bottom, about 6-8 minutes per side. Add butter to pan before browning second side.

Pour the chicken stock, butter, and thyme sprigs into the pan and place the pan into the oven. Bake for 25-30 minutes or until the potatoes are fork-tender.

Remove the potatoes from the oven, sprinkle with kosher salt, and black pepper.