What you need: 1 pound small potatoes, cut  in half 1 ½ cups water 2 Tablespoons water 1 thyme Salt and pepper Place the potatoes cut side down in a cast-iron skillet, they should be snug. Add water, butter,  thyme, and salt. Cover and bring to a  boil, then reduce to a simmer. Cook covered until almost tender, about 10 minutes.   Once they can  be pierced with a fork, remove the lid and turn to high heat. Boil liquid down till all of it is absorbed by the potatoes, about 5-10 minutes. The potatoes should be crips on the bottom.  Turn off the  heat, and let the sizzling subside. Don’t pry the potatoes off the pan surface, but gently help them release. If they are crisp, they will release easily. Toss with salt and serve warm!