Pour vegetable oil into an iron skillet and heat it until it starts to shimmer. Put the potatoes in under high heat and lower them to medium for roughly five or six minutes until brown. Then add the salt and pepper and flip them to their opposite ends while using a paper towel and tongs to blot out the oil. Trending Butter and thyme sprigs should come next, using them to "paint" the butter over the potatoes, cooking it until any produced foam turns pale tan. Season with more salt and pepper to taste, and add the chicken stock to the skillet.