Ingredients
- 2 lbs Yukon Gold or russet potatoes peeled and sliced into 1-inch thick rounds
- 1/4 cup unsalted butter melted
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or fresh thyme sprigs
- 1 cup chicken broth or vegetable broth
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Potatoes:
- Place the potato slices in a large mixing bowl. Add the melted butter, olive oil, garlic, salt, pepper, and thyme. Toss to coat the potatoes evenly.
- Sear the Potatoes:
- Arrange the potatoes in a single layer on a large, oven-safe skillet or baking sheet. Roast in the oven for 15 minutes. Flip the potatoes over and roast for another 15 minutes until both sides are golden brown.
- Add the Broth:
- Carefully pour the chicken broth into the skillet or pan, ensuring the potatoes are partly submerged. Return to the oven and roast for an additional 15 minutes, or until the potatoes are tender and the broth has mostly reduced.
- Garnish and Serve:
- Remove the potatoes from the oven and sprinkle with fresh parsley before serving.