Ingredients
Units
Scale
- 2–pounds potatoes
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups no-sodium or low-sodium chicken or vegetable stock
- 4 garlic cloves, smashed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 500°F. Cut off the ends of the potatoes. Cut each potato into 1-inch slices. They will be thick discs (see picture above).
- Combine in a large bowl the potato discs, melted butter, olive oil, thyme, salt, and pepper. Mix all together until the potatoes are well coated.
- Place evenly the potatoes in the metal baking pan. Make sure they’re not touching and drizzle the remaining butter/olive oil mixture on top. Add some extra thyme leaves if desired.
- Roast at 500° F for 20 minutes. Remove baking pan from oven and flip with a spatula each disc. Return to the oven for another 15 minutes.
- Flip the potatoes once again. Add the vegetable/chicken stock into the roasting pan and scatter the crushed garlic cloves. Return to the oven and bake for the last 15 minutes.
- Cool– allow the potatoes to cool for a few minutes in the pan. Serve the potatoes on a serving platter and spoon any pan sauce over the potatoes. Garnish with fresh thyme leaves.
Notes
*I left the potato skin on. I call this lazy genius. You can peel your potatoes, but why do so if you don’t have to? Not to mention, the skin adds more fiber and you won’t even notice it’s there. Promise.
*I used Russet potatoes, but as I mentioned above, Yukon Gold and Sweet Potatoes are all delicious. Use what you have on hand.
*Same goes for the herbs. I have thyme in my garden (woohoo it’s alive!) but rosemary or sage would pair well depending on what else you’re serving. If you’re using dried, use just 2 teaspoons.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dishes