melt in your mouth potatoes

prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
makes 6 servings

ingredients
3 lbs. yukon gold potatotes, peeled
6 T butter, melted (or for dairy-free, use margarine)
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 c chicken broth
2-3 cloves garlic, peeled and crushed
2 T fresh chopped parsley

directions

1. preheat oven to 475 degrees. cover a large rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
2. in a small bowl, combine melted butter/margarine, thyme, rosemary, salt, and pepper.
3. cut potatoes into 3/4 – 1 inch thick pieces or slices (either works). toss potatoes in butter mixture. arrange in a single layer on prepared baking sheet.
4. roast potatoes for 30 minutes.
5. add the broth (watch out, it may splatter a little bit ! i just left the baking sheet in the oven and pulled it out some in order to pour the broth in) and garlic to the pan and carefully return to oven.
6. roast for an additional 15 minutes or until potatoes are tender.
7. sprinkle with parsley and serve.

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