Roasted Fluffy Potatoes
Same concept as a fondant potato, but shorter and easier to eat
Yukon Gold Potatoes (Peeled, sliced into 3/4 inch slices)
Half stick of Butter
1 tsp dried Thyme
1 tsp dried Rosemary
1 tsp Salt
1 tsp Pepper
1 cup Chicken Broth
3 cloves Garlic (minced)
Preheat oven to 450° F. Line baking sheet with foil and spray with cooking spray.
Melt Butter in a small pan and add Thyme, Rosemary, Salt, & Pepper.
Dip potatoes in the butter mixture then place them on the baking sheet. Brush and remaining butter mixture onto the potatoes.
Bake for 15 minutes, then flip them and brush with butter in the pan and bake another 15 minutes.
Flip potatoes again and pour Chicken Broth and Garlic into the pan. Bake another 15 minutes.
Serve with any butter from the pan drizzled over the top.