Oven-Baked 4-Ingredient Melting Roasted Potatoes

Servings: 4
Ingredients
2 pounds Yukon Gold potatoes, scrubbed (skins on)
4 tablespoons unsalted butter, melted (plus a little extra for greasing the dish)
1 1/2 cups chicken broth (low-sodium, or use vegetable broth)
1 1/4 teaspoons kosher salt (or to taste)

Directions
Preheat your oven to 425°F (220°C). Lightly butter the bottom and sides of a glass casserole dish, about 9×13 inches, so the potatoes don’t stick and the edges can brown nicely.
Scrub the potatoes well and pat them dry, leaving the skins on for flavor and texture. Slice them into thick rounds, about 3/4 inch to 1 inch thick. Keeping the slices fairly even helps them cook at the same pace and gives you that creamy center from edge to edge.

Arrange the potato rounds in a single snug layer in the buttered glass dish. It’s fine if they lean against each other a bit, but avoid stacking. This is what gives you those nicely browned tops you see in the dish when it comes out of the oven.