2 lbs yellow potatoes, peeled and sliced at least ¾" thick
4 tbsp melted butter (or half butter, half oil)
2 tsp dried herbs of your choice (I used thyme and rosemary)
½ tsp smoked paprika
1 tsp salt
½ - 1 tsp pepper
1 cup broth (I used chicken)
3 garlic cloves, smashed
2 tbsp fresh parsley, basil or cilantro
Preheat oven to 475°F
Toss potatoes in butter mixture. Place on a lightly oiled baking pan (not glass) in a single layer.
Bake for 15 minutes and flip over. Bake for another 15 minutes and flip over again. Add the broth and garlic, bake for another 15 minutes.
Sprinkle the fresh herbs on top and serve
We enjoyed these potatoes with Brussels Sprout Salad (recipe online, too!) with roasted chicken thighs, but it would also be great with a steak.