I am a huge fan of these potatoes. They go with everything. They're quick and easy and oh, so yummy!
2 pounds Yukon gold potatoes, peeled & sliced into 1-inch thick rounds (it may feel unnatural to cut the slices this thick, but trust me, you want hefty slices)
4 tablespoons unsalted melted butter
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken or vegetable stock
3 to 4 cloves smashed garlic cloves
Heat your oven to 500-degrees F with rack in upper-middle position. (The hot oven gives the potatoes their deep golden color and crispy exterior, so be sure the oven is all the way up to temp before baking the potatoes).
Toss the potato rounds with butter, thyme, salt, and pepper. Transfer to a 13" x 9" metal baking dish and arrange in a single layer (do not use a glass pan, which can burst at such high heat).
Bake for 15 minutes. Flip the potatoes and then bake for 15 minutes longer.
Remove the dish from the oven and add 1 cup chicken or vegetable stock and smashed garlic. Return to the oven until most of the stock is absorbed, about 15 minutes more.
Transfer to a serving platter and pour the leftover liquid from the bottom of the baking pan over the top of the potatoes. Serve warm.
