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MELTING POTATOES serves 4
1 1/2 pounds Yukon potatoes, peeled
3 tablespoons unsalted butter, melted
1 tablespoon FRESH minced thyme
FRESH ground sea salt and black pepper, to taste
3/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon finely minced parsley

• Preheat oven to 500°.
• Cut of potato ends so they are flat.
• Slice each potato 1 inch slices.
• Whisk together the butter, salt, pepper and thyme.
• Toss potatoes in butter mixture.
• Arrange potatoes in a single layer in a 13×9 inch baking dish.
• Roast potatoes for 15 minutes.
• Use a metal spatula to loosen and flip potatoes.
• Return to oven and roast another 15 minutes.
• Whisk together the chicken broth and garlic.
• Flip potatoes again.
• Add chicken broth and garlic to pan.
• Return to oven and roast another 25 minutes until potatoes are cooked through and sauce has reduced.
• Spoon a small amount of sauce over each potato as you serve it.
• Top with minced parsley.