Description

These potatoes are versatile and can be served as a side dish with many different dinners. They'll be a huge hit because they're crispy on the outside and will melt in your mouth on the inside.

Ingredients

• 2 1/2 lb. Yukon Gold potatoes
• 4 T. unsalted butter, melted
• 1 1/2 t. freshly minced thyme or rosemary
• 1 1/4 t. salt
• 1/2 t. garlic powder
• 1/2 c. vegetable or chicken stock/broth
• 1/2 t. pepper

Steps

1. Preheat oven to 425 degrees.
2. Wash and peel potatoes; cut each potato crosswise into as many 1 inch discs as possible. While cutting potatoes, place them into a bowl of cold water until all potatoes have been peeled and cut.
3. Pat potatoes dry with paper towels; place in a large mixing bowl; add melted butter, minced thyme or rosemary, salt and garlic powder; toss to coat evenly. Transfer potatoes into a large ceramic or metal baking dish, making sure each potato lays flat and does not overlap. Do not use a glass baking dish since it is not safe to use in such a hot oven.