A family favorite all year long. We prefer Yukon gold potatoes, as they are very creamy. I have used Russet potatoes and they turn out crispier.
The potatoes. You can use either Yukon gold or russet potatoes. The Yukons will cook up super creamy and buttery; the russets will be extra light and fluffy. And peeling is entirely optional — I actually prefer to leave them unpeeled, not only because it saves me a step, but also because I like the extra texture the skin provides.
The broth: Opt for either low-sodium chicken or veggie broth. You can’t go wrong with either.
The herbs: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage, or oregano.

Serves 4 to 6

Ingredients

• 4 cloves garlic
• 2 tablespoons unsalted butter (use non dairy substitute, margarine, chicken fat )
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds uniformly-sized Yukon gold or russet potatoes (4 to 5 medium)
• 2 to 3 sprigs fresh rosemary, thyme, oregano.
  Use what you like. Only have dried herbs?, sprinkle on top.
• 1 cup low-sodium vegetable or chicken broth

Equipment

• Cutting board and chef’s knife
• Large microwave-safe bowl
• Measuring cups and spoons
• Vegetable peeler
• 9×13-inch rimmed baking sheet (quarter sheet pan) or other metal baking pan

Instructions

1. Arrange a rack in the middle of the oven
2. Heat the oven to 450°F or 350°F (takes longer at lower temperatures)!
3. Peel and smash 4 garlic cloves.
4. Melt the butter or substitute.
5. Place 2 tablespoons unsalted butter/substitute in a large microwave-safe bowl.
6. Microwave the butter/substitute in 3 to 4 (10-second) intervals, stirring between each, until just melted.
7. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
8. Prepare the potatoes and aromatics.
   Peel 2 pounds Yukon gold or russet potatoes, if desired.
   Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds.
9. If using, strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 Tablespoon.
10. Add the potatoes and rosemary to the butter and toss well to coat.
11. Arrange on a baking sheet.
12. Transfer the potatoes cut-side up to a rimmed 9×13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer.
13. Drizzle any remaining butter substitute mixtures over the potatoes.
14. Roast the potatoes.
    Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes.
15. Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more.
16. Remove the pan from the oven.
17. Add the broth and finish cooking the potatoes.
    Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves.
18. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Recipe Notes

Herb options:
You can use any combination of fresh hearty herbs, such as thyme, sage, or oregano instead of the rosemary.
Storage:
Leftovers can be refrigerated in an airtight container for up to 5 days.