Adjust oven rack to middle position and preheat oven to 500°F. Spray a 12x8-inch (or similar-sized) baking pan with nonstick spray. Set aside.
Square off the pointed ends of the potatoes and cut into 1-inch-thick disks. The potatoes should be very similar in size.
3 pounds Yukon Gold potatoes
Place the potatoes in a large bowl and toss with the melted butter, thyme, salt and black pepper.
1½ cups unsalted butter, 1 tablespoon minced fresh thyme, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Place the potatoes in a single layer in the prepared pan with at least ½ inch between potato disks.
Roast the potatoes in the preheated oven for 20 minutes, or until the bottoms are beginning to brown around the edges.
Remove pan from the oven and flip the potatoes over using a flat metal spatula. Loosen the potatoes from the bottom – do not pull up on the potatoes.
Return the potatoes to the oven and cook another 15 minutes.
In a medium-sized bowl, whisk together the chicken broth and minced garlic. Add any optional herbs and spices you desire.
1 cup low-sodium chicken broth, 2 cloves garlic, ⅛ teaspoon crushed red pepper flakes, ½ teaspoon herbs de provence, Fresh herbs
Remove the pan from the oven, flip the potatoes, and pour the broth/garlic mixture over the potatoes.
Cook another 15 minutes. The potatoes should be tender and sauce reduced slightly.
Remove from the oven and allow to cool for 5 minutes before serving. To serve, spoon a little of the sauce over the potatoes.