Melting Roasted Potatoes

These were better than I expected.  They were really good even though I didn't have Yukon gold and just used russet potatoes. I thought the chicken broth would make it too soupy so I didn't add all of it. That was a mistake. It reduced just fine and then we were wishing we had more if the yummy sauce to drizzle over the top of the potatoes. I also roasted them for 20 minutes then flipped them over and added the garlic and chicken broth and baked them for another 15 minutes. That was plenty of time and they were done after that. So my baking time was 15 minutes less than the recipe called for.

Melting Roasted Potatoes

YIELD: SERVES 6-8

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled
• 4 tablespoons butter, melted
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups low-sodium chicken broth
• 2 garlic cloves, finely minced

DIRECTIONS

1. Preheat the oven to 450 degrees F, making sure one of the oven racks is in the upper-middle position. Square the ends off the potatoes by cutting off the rounded edges (you don't have to chop off a lot, but you want the ends flat) and then cutting the potatoes into about 1-inch thick slices.
2. In a large bowl, toss the potatoes with the butter, thyme, salt and pepper. Place the potatoes in a single layer in a 9X13-inch ceramic or metal baking dish (don't use glass as it can shatter when adding the chicken broth later).
3. Roast the potatoes for 20-22 minutes, until the bottoms are browning around the edges. Remove the baking pan from the oven and flip the potatoes with a flat spatula. Return to the oven and roast for another 15 minutes.
4. Remove the pan from the oven, flip the potatoes again and add the chicken broth and garlic. Roast once more (last time, promise) until the potatoes are tender and the sauce has reduced just slightly, about 15 minutes.
5. Serve the potatoes with the sauce drizzled over the top.