Step 1

Preheat the oven to 450°F.

Step 2

In a large bowl, combine the melted butter, olive oil, thyme, basil, parsley, salt, and pepper. Add the sliced potatoes and toss until they are evenly coated.

Step 3

Arrange the potatoes in a single layer in a large cast iron skillet.

Step 4

Place the skillet over medium-high heat. Cook the potatoes undisturbed for 5-8 minutes until they develop a golden brown crust on the bottom.

Step 5

Flip the potatoes, then add the smashed garlic cloves to the pan. Pour in the chicken broth and add the remaining butter on top of the potatoes.

Step 6

Transfer the skillet to the preheated oven and roast for 15 minutes. Flip the potatoes again, baste with the pan juices, and continue roasting for another 15-20 minutes until the potatoes are tender and most of the broth has been absorbed.

Step 7

Remove from the oven. Spoon the remaining buttery juices over the potatoes. Garnish with fresh chopped parsley or thyme if desired. Serve hot.