Preheat the oven to 425 degrees

Wash and clean the potatoes.

Trim the ends off of the potatoes. Trim just enough so that the potato will stand on end and be roughy all the same height.

Heat a large sauté over medium-high heat. Add the extra virgin olive oil. Place the potatoes in the pan, and season with kosher salt and black pepper. Add the garlic cloves and thyme sprigs.

Cook the potatoes until golden brown on the bottom. Cooking for 8-10 minutes. Flip the potatoes, cooking for another 8-10 minutes.

Add the vegetable broth to the potatoes.

Cook the potatoes in the oven for 20-25 minutes. A paring knife should gently slide into the potato when done.

Place the cooked potatoes on a baking sheet lined with parchment paper. Set aside.

Save the cooking broth for the shiitake mushroom sauce.