Oh my goodness. These potatoes are divine. I'm talking a carmelized-like crust on the outside with a warm, soft middle on the inside. These make the perfect starch on the side and are worth all the time and effort. Thank you Mel's Kitchen Café for this recipe I can use for life.
- 3 pounds Yukon Gold potatoes, peeled
- 4 tablespoons butter, melted
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups low-sodium chicken broth
- 2 garlic cloves, finely minced
- Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
- In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
- Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
- Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
- Serve the potatoes with the sauce drizzled over the top.