INGREDIENTS
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1½ pounds baby Yukon Gold potatoes (baby red potatoes also work well)
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1 sprig rosemary
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3 sprigs thyme
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2 cups low sodium chicken broth, plus ½ cup more if necessary
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2 tablespoons olive oil
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2 tablespoons butter, divided
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1 teaspoon kosher salt, plus more for topping
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2 cloves garlic, minced
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2 tablespoons parsley, finely chopped