"These melting potatoes are bathed in butter, herb, and broth mixture and have caramelized exteriors and tender interiors...."
INGREDIENTS
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3 pounds Russet potatoes
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8 tablespoons unsalted butter
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2 tablespoons fresh thyme leaves, divided (coarsely chopped)
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3/4 teaspoon salt
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3/4 teaspoon fine black pepper
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1 1/4 cups chicken broth, (heated to very hot)
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1 heaping teaspoon chicken flavor Better Than Bouillon, (dissolved in above hot chicken broth)
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4 cloves garlic, (peeled and coarsely chopped (not minced))
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1/2-1 tablespoon fresh thyme leaves (stripped off stem but left whole)