by Michael Fruchtman, CEO
-2 pounds Yukon Gold potatoes
-1/2 stick (4 tablespoons) unsalted melted butter
-2 teaspoons fresh thyme or rosemary
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground pepper
-1 cup chicken or vegetable stock
-3/4 cloves smashed garlic
Preheat oven to 500 degrees with rack in upper middle position.
Peel potatoes and slice into 1-inch thick rounds. This might seem thicker than you think, but you want hefty slabs of potatoes, not crispy chips.
Toss the rounds in melted butter, fresh thyme or rosemary, salt, and pepper until well-coated. Transfer potatoes to a 13 x 9-inch metal baking dish, (don’t use glass because it can burst under such high heat) making sure potatoes are all arranged in a single layer. Pour any melted butter mixture over the tops.
Bake for 15 minutes and then flip the potatoes and cook another 15 minutes. Add 1 cup of stock and mashed garlic to the pan and cook a final 15 minutes until most or all of the stock is absorbed.