1poundButter or Yukon Gold potatoespeeled, with ends squared off and cut crosswise into 1-inch thick slices. (about four 1 ½-inch potatoes)
2teaspoonsfresh thyme leavesplus more for garnish
3clovesgarlicpeeled and rough chopped
Preheat oven to 475° F.
Adjust oven rack to upper middle position and preheat a small oven-proof skillet such as cast iron.
Toss the peeled and cut potatoes with the melted butter, thyme, salt and pepper.
Carefully pour the potatoes into the hot skillet and spread in a single layer. Bake until the bottoms are lightly browned around the edges, about 15 minutes. Remove the skillet from the oven and carefully turn each potato using tongs and a spatula. Return the skillet to the oven and roast another 15 minutes.
Remove the skillet from the oven and flip the potatoes once more. Carefully add the vegetable broth and garlic to the pan. Roast for 10-15 minutes or until the sauce has reduced.
Transfer the potatoes to a serving platter and drizzle with any remaining pan sauce. Serve immediately garnished with fresh thyme sprigs and additional fresh ground black pepper.
Recipe adapted from December/January 2014 Cook's Country Magazine