Buttery, Roasted Potatoes

Two recipes: one, I  think, from Eating Well magazine (though I couldn't find it on their website, and my page of the magazine I ripped it from was incomplete), the other from Cooks Country. I've reduced each recipe to 1# of potoatoes, which serves 1-2, though they're both easy to double (or triple...) as needed. Though they're both good...Cooks Country wins, hands down!!

"Melting Potatoes" - Eating Well (?)
I didn't have whole cloves of garlic, so had to use pre-minced. I like garlic, but this was too garlic-y for me. Whole cloves releasing flavor while roasting in the broth would likely have been better.

Ingredients
1 lb yellow potatoes (Yukon Gold)
1 T butter, melted
1 T olive oil
1 t fresh thyme, finely chopped
 t fresh rosemary, finely chopped
½ C chicken broth (chicken, beef, vegetable...)
2-3 smashed garlic cloves
salt & pepper to taste

Directions
Preheat oven to 500°F.

Peel potatoes; slice into ¾ inch thick pieces. Toss with melted butter, olive oil, thyme and rosemary.
Season with salt and pepper.

Place slices in a single later in a 9x13" pan; Roast, flipping once, until browned (about 30 minutes).
Add broth and garlic cloves to the pan. Continue roasting until broth is aborbed (about 15 minutes more). Season with additional salt & pepper as desired. Serve hot.

"Butter Roasted Potatoes" - slight variation on a recipe from Cook's Country
These might benefit from herbs, like the Melting Potatoes above, but prepared this way they had amazing texture -- crispier outsides, very creamy (and buttery!) insides. They're a little more effort (more steps, though nothing difficult), but in my opinion...worth it! Delicious!!

Ingredients
1 lb yellow potatoes (Yukon Gold)
2 T butter
1 t salt
1 t vegetable oil
salt & pepper to taste

Directions
Preheat oven to 450°F. Place a rimmed baking sheet (jelly roll pan) on center rack in oven.

Melt butter over medium-low heat; cook, stirring constantly, until butter is nutty brown (about 5 minutes). Set aside.

Peel potatoes; slice into ½ inch thick pieces. Bring pieces to boil in a pot of water with 1 teaspoon salt. Reduce heat, simmer until potatoes are firm, but tender (about 5 minutes). Drain; blot with paper towels (blot well, or the butter won't be absorbed). Immediately place potatoes in a shallow dish in a single layer. Drizzle with browned butter; season with salt and pepper. Let sit until butter is abored (about 15 minutes, flipping once).*

Remove hot baking sheet from oven and brush with vegetable oil. Place potato slices on baking sheet in a single layer. Bake until crisp and golden brown (about 40 minutes), flipping halfway through. Season with additional salt & pepper as desired. Serve.

* Even with thorough blotting, all the butter never did absorb into my potatoes. I drizzled the extra over them before roasting.