Makes 8 servings. Difficulty
4 lbs. russet (baking) potatoes, peeled and cut into 1 inch cubes 4 Tablespoons unsalted butter 1 Tablespoon extra virgin olive oil 1 Tablespoon fresh thyme, chopped Salt and freshly ground black pepper
Place the potatoes in a large saucepan and cover with water. Add a pinch of salt to the water and bring to a boil. Parboil, gently, uncovered for about 4 minutes. Drain and let stand until dry for about 5 minutes. Preheat the oven to 350°F. Heat 2 tablespoons of unsalted butter and ˝ tablespoon olive oil in a large skillet over medium high heat until hot but not smoking. Sauté half the potatoes, turning the potatoes occasionally, until golden brown on all sides, about 4-6 minutes. Season with salt and freshly ground black pepper. Reduce the heat to low and continue to cook the potatoes, turning them occasionally, until tender, about 5 minutes more. Transfer to a baking sheet, sprinkle with thyme and keep warm in the oven. Repeat this process with the remaining parboiled potatoes.