Ingredients
2 large russet potatoes, scrubbed
1 tablespoon butter
4 sprigs fresh thyme
Coarse salt
Preparation
Heat oven to 425 degrees. Cut the potatoes in half lengthwise, and arrange, cut sides up, in a baking dish.
Transfer baking dish to the oven on the lower rack, and bake until potatoes are golden brown and puffy on top, 40 to 50 minutes. Serve each topped with a dab of butter and a fresh thyme sprig and sprinkled with coarse salt to taste.
