Categories: Sides

Ingredients

• 2 lbs. yellow potatoes
• 2 tbsp. butter, melted
• 2 tbsp. olive oil
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup broth
• 5 garlic cloves, smashed

Directions

1. Position rack in upper third of oven; preheat to 500. Peel potatoes and slice into 1-inch pieces. Toss in a large bowl with butter, olive oil, thyme, rosemary, salt and pepper. Arrange the potatoes in a single later in a 9×13-inch baking pan. Roast, flipping once, until browned, about 30 minutes. Add broth and garlic cloves to the pan. Roast until most of the broth is absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

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