3 pounds Yukon gold potatoes, or baby potatoes, peeled and thickly sliced
6 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 cup low-sodium chicken broth
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, garnish
Preheat oven to 475 degrees Fahrenheit and grease a large baking sheet with non-stick spray.
In a large bowl, combine butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwaveable bowl and microwave together until melted.
Add the diced potatoes to a bowl and stir in the melted butter until completely covered.
Spread the potatoes in a single layer on a greased baking sheet and place in the oven.
Roast for 15 minutes, then flip the potatoes, optionally, and roast for another 15 minutes.
Remove the baking sheet from the oven and flip it again, then pour the chicken broth into the baking tray.
Return to the oven and roast for a final 10-15 minutes, or until the fork has softened.
Remove from the oven and serve hot, garnish with fresh parsley, if desired.