1 pound butter potatoes or Yukon Gold potatoes, peeled, with ends squared off and cut into 1-inch slices

2 tablespoons unsalted butter, melted

2 teaspoons fresh thyme leaves, plus more for garnish

½ teaspoon salt

¼ teaspoon black pepper

½ cup vegetable broth

3 cloves garlic, peeled and rough chopped

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Preheat oven to 475°F and place a small oven-proof skillet (like cast iron) inside to heat.
Toss potatoes with melted butter, thyme, salt, and pepper until evenly coated.
Carefully pour potatoes into the hot skillet in a single layer. Bake for 15 minutes until bottoms are golden around edges.
Flip potatoes with tongs and spatula, then return to oven for another 15 minutes.
Flip again, then carefully add vegetable broth and garlic. Roast 10–15 minutes more until tender and sauce reduces.
Transfer potatoes to a serving platter, drizzle with remaining pan sauce, and garnish with thyme and pepper.

Swap vegetable broth with chicken broth for a richer flavor.

Sprinkle Parmesan cheese on top before serving for a cheesy finish.

Add smoked paprika for a subtle smoky note.

Try rosemary or sage instead of thyme for a different herbal touch.

Reheat in the oven at 350°F to keep them crispy—avoid microwaving.