Directions
- 1Place oven rack in upper-middle position.
- 2Preheat oven to 475 degrees.
- 3Spray a large rimmed baking sheet with non-stick cooking spray.
- 4In a small bowl, combine 6 tablespoons melted butter, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 5Cut 3 pounds Yukon Gold potatoes into 3/4 to 1 inch thick slices, discarding ends.
- 6Toss potatoes in the butter mixture.
- 7Arrange potatoes in a single layer on the prepared baking sheet.
- 8Roast potatoes for 15 minutes.
- 9Remove from oven and flip potatoes over.
- 10Return to oven and roast for an additional 15 minutes.
- 11Remove potatoes from oven and flip one more time.
- 12Add 1 cup chicken broth and 2-3 cloves crushed garlic to the pan.
- 13Carefully return to oven.
- 14Roast for an additional 10-15 minutes, or until potatoes are tender.
- 15Sprinkle with 2 tablespoons fresh chopped parsley and serve.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled
- 6 tablespoons butter, melted
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup chicken broth
- 2 cloves garlic, peeled and crushed
- 2 tablespoons fresh chopped parsley
Equipment
ovenlarge rimmed baking sheetnon-stick cooking spraysmall bowl
Tips
- Yukon Golds are the preferred potato for their buttery, tender texture.
- Garlic powder can be used as a substitute for fresh garlic (1/2 teaspoon per clove).
- Vegetable broth or beef broth can be used instead of chicken broth.
- Peel and slice potatoes ahead of time and submerge them in ice water until ready to cook.
- Consider sprinkling 1/2 cup of Parmesan cheese over the potatoes after adding the broth.
- For the crispiest results, do not line the pan with foil or parchment; a darker baking sheet helps.
- Garnishing with fresh herbs like parsley brightens the dish.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in an air fryer for 5-10 minutes or a 400°F (200°C) oven for 5-10 minutes to maintain crispiness.
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