Cook potatoes in large pot of boiling salted water 5 minutes. Drain well. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Divide butter between 2 heavy large skillets and melt over medium-high heat. Add half of potatoes to each skillet and saute until tender and golden brown, about 10 minutes. Season with salt and pepper. Sprinkle with thyme and serve.