Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch thick rounds
- 4 tablespoons unsalted butter melted
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 475°F and position the rack in the upper third of the oven.
- In a large bowl, toss the potato rounds with melted butter, thyme, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on a metal baking sheet, ensuring they do not overlap.
- Roast the potatoes in the preheated oven for 15 minutes, then flip them and continue roasting for another 15 minutes until they turn golden brown.
- Carefully pour the chicken broth over the potatoes and roast for an additional 20 minutes, until the broth has mostly evaporated and the potatoes are tender inside with a crispy exterior.
