Who doesn’t adore crispy roast potatoes with melting centers? The addition of stock and garlic elevates these to celestial heights.
2 lbs Yukon Gold potatoes
4 tbsp butter (1/2 stick)
3 tsp fresh thyme or rosemary leaves
1 ½ tsp Kosher salt
½ to ¾ tsp ground black pepper
4 large smashed garlic cloves
1 cup chicken or vegetable stock/broth
Heat the oven to 500F with the rack in the upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.
Peel the potatoes (Yukons are perfect for this, their insides become so lusciously smooth) and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural, but we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.
Toss the rounds with the 4 tbsp melted butter, 2 tsp fresh thyme leaves (or rosemary) 1 tsp Kosher salt and ½ tsp freshly ground black pepper.
Transfer to a 13 by 9 inch metal baking dish and arrange in a single layer.
(Don’t use a glass pan, which can burst under such high heat.)
Bake for 15 mins, flip the potatoes then bake 15 minutes more.
Remove the dish from the oven and add 1 cup stock/broth and the smashed garlic cloves.
Return to the oven until most of the stock is absorbed, about 15 minute more. Transfer to a serving platter and serve.