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Do NOT use a glass baking dish – it could shatter in a 500°F oven.
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Adjust oven rack to middle position and heat oven to 500°F.
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Spray a 12 x 8 inch (or similar sized) pan with cooking spray.
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Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
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Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
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In the prepared pan, place the potatoes in a single layer with at least ½ inch between potato disks.
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Roast the potatoes 20 minutes or until bottoms are beginning to brown around the edges.
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Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
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Return the potatoes to the oven and cook another 15 minutes.
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In a medium sized bowl, whisk together the chicken broth and minced garlic.
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Remove pan from the oven, flip potatoes and pour the broth/garlic mixture over the potatoes.
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Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
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Remove from the oven and allow to cool 5 minutes before serving.
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To serve, spoon a little of the sauce over the potatoes.
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Enjoy!