This is one of my favorite ways to cook potatoes – Quick, easy, foolproof!
Adapted from Eatingwell.com
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices ( don’t peel them)
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil (use a high heat safe oil, such as avocado or grape seed oil)
- 2 teaspoons chopped fresh thyme (I skip this)
- 1 teaspoon chopped fresh rosemary (I skip this)
- 3/4 teaspoon salt
- ½ teaspoon ground pepper
- 1 cup low-sodium vegetable broth or chicken broth (I use regular sodium chicken broth)
- 5 cloves garlic, peeled and smashed (I skip this)
- Position rack in upper third of oven; preheat to 500°F.
- Toss potatoes, butter, oil, thyme, rosemary, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish unless it is safe at this temperature.
- Roast for 15 minutes, flip over and cook another 10-15 minutes. until browned.
- Add broth and garlic to the pan. Continue roasting until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more.