Directions
- 1Preheat the oven to 500 degrees F with a rack in the upper third.
- 2Cut the potatoes into 1-inch thick slices.
- 3Place the cut potatoes in a large bowl.
- 4Add melted butter, olive oil, chopped fresh thyme, salt, and ground pepper to the potatoes.
- 5Toss to coat the potatoes thoroughly.
- 6Arrange the coated potatoes in a single layer in a 9-by-13-inch metal baking pan.
- 7Roast the potatoes, flipping once, until browned, for about 30 minutes.
- 8While potatoes are roasting, whisk grated garlic into the vegetable or chicken broth.
- 9Carefully add the broth mixture to the pan with the roasted potatoes.
- 10Sprinkle grated Parmesan cheese on top of the potatoes.
- 11Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more.
- 12Serve hot, spooning the liquid from the pan over the potatoes.
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 0.75 teaspoon salt
- 0.5 teaspoon ground pepper
- 3 large cloves garlic, grated
- 1 cup low-sodium vegetable broth or chicken broth
- 0.25 cup grated Parmesan cheese
Equipment
large bowl9-by-13-inch metal baking panwhisk
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