Instructions

Preheat the oven to 425 degrees.

Add the potatoes to a pot along with the butter and chicken broth, garlic, salt and 4 pieces of thyme. The liquid won’t cover the potatoes completely, that’s fine.

Bring to a boil then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes until the potatoes are tender.

Remove the potatoes from the pot, saving the liquid.

Spray a baking sheet with cooking spray.

Place then potatoes on a baking sheet and press down with the bottom of a glass. If some potato sticks to the glass just slide it off and add it back to the potato. Repeat with all the potatoes.

Season the potatoes with salt and pepper then drizzle the potatoes with some of the butter and broth mixture.

Cook for 15 minutes, remove from the oven and flip the potatoes over. Spoon more butter over the tops and place back in the oven for 8-10 minutes. The cooking time will depend on how thin you’ve made the potatoes so when they’re in for the second bake just keep and eye on them to make sure they don’t burn.

Garnish with more fresh thyme leaves and salt and pepper if desired.