3 pounds Yukon Gold potatoes, peeled *See note.
1 (½ cup) stick unsalted butter, melted
1 tablespoon minced fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken broth
2 garlic cloves, peeled and minced
1/8 teaspoon crushed red pepper (red pepper flakes)
½ teaspoon herbs de provence
favorite fresh herbs: rosemary, sage
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Do NOT use a glass baking dish – it could shatter in a 500°F oven.
Adjust oven rack to middle position and heat oven to 500°F.
Spray a 12 x 8 inch (or similar sized) pan with cooking spray.
Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
In the prepared pan, place the potatoes in a single layer with at least ½ inch between potato disks.
Roast the potatoes 20 minutes or until bottoms are beginning to brown around the edges.
Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
Return the potatoes to the oven and cook another 15 minutes.
In a medium sized bowl, whisk together the chicken broth and minced garlic.
Remove pan from the oven, flip potatoes and pour the broth/garlic mixture over the potatoes.
Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
Remove from the oven and allow to cool 5 minutes before serving.
To serve, spoon a little of the sauce over the potatoes.


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