Ingredients:

• 4 small to medium russet potatoes, about 2 1/2 pounds total
• 1 1/2 tablespoons canola or vegetable oil
• 4 tablespoons salted butter
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 3 garlic cloves, lightly smashed and peeled (optional)
• 4 sprigs fresh thyme or 2 sprigs fresh rosemary
• 1 cup low-sodium chicken broth
• 1/4 lemon, optional