Ingredients
- 2 lbs Yukon gold potatoes (peeled and cut into 1-inch thick slices)
- 3 tbsp unsalted butter (melted)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme (or fresh thyme leaves)
- Salt and black pepper, to taste
- 1 cup chicken broth (low sodium)
- 3 cloves garlic (minced)
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 450°F (230°C).
- Prepare potatoes: Place potato slices in a large bowl. Toss with melted butter, olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Sear potatoes: Arrange the potatoes in a single layer in a greased baking dish or oven-safe skillet. Roast in the oven for 15 minutes.
- Flip and roast: Carefully flip each potato slice. Roast for another 15 minutes, until golden brown.
- Add broth and garlic: Pour the chicken broth and minced garlic into the pan. Roast for another 15 minutes or until the potatoes are tender and the broth is mostly absorbed.
- Serve: Spoon the remaining sauce over the potatoes. Garnish with chopped parsley and serve hot!
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