Preheat oven to 400°F

Peel the potatoes and cut them into 3 sections of equal length. With a sharp knife, trim each section into a large cube of about 2 1/2 to 3 ounces each.

As each potato cube is formed add it to a bowl of cold water, soaking the potatoes for about 5 minutes to remove starch from outsides; pat dry with paper towels.

In a heavy-bottomed skillet set over medium-high heat, add the oil and when it is hot add the potatoes. Sprinkle the exposed side with salt and pepper and brown to a crisp, golden brown, about 3-4 minutes. Flip each potato cube over to the seasoned side and brown another 3-4 minutes to a golden color. Brown only the top and bottoms of each potato cube.

Transfer the potatoes to an oven-proof, lidded casserole dish. * (See Notes)

Pour off any oil left in the skillet and reduce the heat to medium-low. Add the butter, garlic and thyme sprigs. Cook, stirring until the garlic is just fragrant. Add the chicken broth and wine, scraping up all the bits stuck to the pan and bring the liquid to a boil.

Carefully pour the boiling liquid into the casserole dish and sprinkle the top of the potatoes with the thyme leaves. 

Place the lid on the casserole and transfer the dish to the preheated oven. Cook for 40-50 minutes or until tender when pricked with a knife. 

Remove the casserole from the oven and transfer the potatoes to a serving platter. There should be a slightly thickened residue remaining in the dish that can be spooned over the potatoes, sprinkle with large salt flakes and garnish with thyme sprigs.