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.
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