Preheat oven to 425 degrees.

Peel the potatoes and slice the potatoes into 1-inch rounds.

Place the potatoes in a large bowl and cover them with cold water. Let sit for 10 minutes to remove the starch.

Drain the potatoes, and add 2 teaspoons of the oil, pepper, paprika, smoked pepper, and salt into the bowl. Toss well to coat. Reserve.

Pour the remaining olive oil into a medium cast iron skillet over medium high heat. When the oil shimmers, add the potatoes to the pan. Do not move them. Reduce heat to medium.

Cook the potatoes for 5 minutes, or until they’re browned. Flip the potatoes and cook for an additional 5 minutes. Let pan cool slightly, and using paper towels, blot out the remaining oil.

Add the butter, thyme, and chicken broth to the pan.

Stir well to combine.

Place the pan in the oven uncovered and bake for 30 minutes.

Remove the pan from the oven, and test with a sharp knife to make sure they’re done. If the knife has any resistance, bake for an additional 10 minutes.

Serve immediately or at room temperature.