Peel potatoes, cut off the ends of the potatoes and discard or save for another use.

Cut each potato into 2 inch thick rounds and place into a bowl of cold water to prevent browning.

Add the oil to an ovenproof skillet, cast iron preferable, and place over medium-high heat and allow the pan to get hot.

While the pan is heating up, drain the potatoes and dry with a kitchen towel or paper towels.

Carefully place the potatoes, cut side down, into the hot skillet and leave undisturbed until the bottoms have turned brown. 4 to 7 minutes depending on the moisture content of the potatoes.

Flip the potatoes over and add the butter, thyme, and garlic if using.

When the butter has melted, spoon the butter, oil, and thyme over the potatoes.

Add enough chicken broth to the pan to cover the bottom 1/4 of the potatoes. You may not use all of the broth depending on pan size.

Place the skillet into the preheated oven.

Bake until potatoes are tender, 30 to 40 minutes, larger potatoes like jumbo russets will take a bit longer to cook.

Remove the potatoes from the oven when tender.

Place the potatoes onto a serving plate and spoon any remaining liquid over the potatoes and garnish with additional fresh thyme sprigs if desired.