When shopping for your potatoes, pick out spuds that are all the same size. You want potatoes that are consistently shaped and round in the center. This will make sure they all cook at the same time, and that you don’t end up with pieces that are under - or over - cooked.
4 medium russet potatoes (about 1 1/2 pounds total)
3 cloves garlic
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
4 sprigs fresh thyme, plus more for garnish
3/4 cup low-sodium vegetable or chicken broth
Peel the potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.
Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.
Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.
Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.
Add aromatics. Adding aromatics such as garlic, fresh herbs, and whole spices to the pan as they roast infuses the potatoes with flavor — transforming them from a humble side dish into something seriously impressive. We used garlic and thyme in this recipe, but you can use any combination of fresh herbs you have on hand, such as rosemary, sage, or oregano.
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