-
Place oven rack in upper middle position and preheat to 500°.
-
Peel the potatoes.
-
Square off the ends of the potatoes then slice them in 3/4"-1" disks.
-
Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power.
-
Stir the thyme, salt and pepper into the melted butter.
-
Toss the potato disks in the butter mixture.
-
Place the potatoes in single layer in a 13x9" metal baking pan.
-
Roast for 15 minutes.
-
Remove from the oven, use a spatula to flip over the potato disks.
-
Roast for another 15 minutes.
-
Remove from the oven, and flip the potatoes again.
-
Pour the chicken broth over the potatoes and sprinkle the garlic on top.
-
Roast for another 15-20 minutes, until the potatoes are tender.
-
Baste with the sauce and serve.