Heaven. Seriously amazingly delicious potatoes. Smitten Kitchen made me pay attention, but I also borrowed from here because I was playing with amounts to feed 6 big eaters, so below is what I’d make for our family of 4. It may seem like a lot but what I decided on nicely fills my largest rimmed baking sheet (17 x 11) and then more importantly, everyone gets their fill…because oh-my-goodness these potatoes!! – enjoy!
4 lbs Yukon Gold potatoes, peeled and cut into 1 cm slices
1/2 c. butter, melted
1 T. EACH chopped fresh thyme AND rosemary
1 t. kosher salt AND 1/2 t. freshly ground pepper
1 c. strong chicken broth
2 + cloves of garlic, peeled and lightly crushed
Preheat the oven to 450 and stir together the butter, thyme, rosemary, salt and pepper in a large bowl. Toss the potato slices in the butter mix so that all are evenly coated and then arrange in a single layer on your chosen (large) baking sheet.
Bake for 15 minutes, then remove the pan from the oven and take the time to turn over every single potato slice. Put back in the oven and roast for another 15 minutes.
Remove the pan from the oven again, turn over every potato slice, then add in the broth and garlic. Put the pan back in for another 15 minutes – the potatoes should be tender and there will be very little liquid on the pan.
Give the potatoes a good stir and then serve them up on a large platter, making sure to dish up any available ‘sauce’ as well.