These roasted potatoes are simply amazing; crispy on the outside and melting on the inside, this quick and easy side dish will not disappoint you!

These are really quite good! But I did find that the cook time was off for me. They took about 10 minutes longer than the listed cook time (and I even cut them into only 3/4″ slices). Not sure if that’s an issue with my oven or not. I also added a sprinkling of fresh parsley just before serving. Thanks for the recipe!

I used baby Yukon Gold potatoes and cut them in thirds. I cooked them on 500* but I did 10 minute intervals. They were looking amazing and I was excited to eat them until the last part where I added the broth. Maybe I added too much for the potatoes that had but they didn’t come out crispy. They tasted really, really good but they were not crispy.


3 pounds yukon gold potatoes, or small potatoes, peeled and cut into thick slices
6 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 cup low-sodium chicken broth
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, garnish


Preheat oven to 475º F and grease a large baking sheet with non-stick spray.
In a large bowl, combine butter, thyme, rosemary, garlic powder, basil, salt and pepper in a microwaveable bowl and microwave together until melted.
Add sliced potatoes to bowl and toss in melted butter until completely coated.
Spread potatoes out in a single layer on greased baking sheet and place in oven.
Roast for 15 minutes, then flip potatoes, optional, and roast for another 15 minutes.
Remove baking sheet from oven and flip again, then carefully pour chicken broth into baking sheet.
Return to oven and roast for a final 10-15 minutes, or until fork tender …