Melting Potatoes

I saw these on food t.v. and decided it was what's for dinner tonight, with burgers.  I didn't have enough yellow potatoes so thought we'd try russet too, to see which were better.  What I used:

• 4 medium Yukon gold potatoes, peeled, ends removed and cut into 1 inch slices
• 2 medium russet potatoes, peeled, ends removed and cut into 1 inch slices
• Kosher salt and freshly cracked black pepper, to taste 
• 3 tablespoons grapeseed oil 
• 4 tablespoons unsalted butter
• 1 cup "Better than Bouillon" low-sodium chicken broth 
• 1/2 sprig fresh rosemary, leaves stripped and chopped finely 
• 1 sprig fresh thyme, stripped off stem

Preheat oven to 450°F.  Heat oil and 2 tablespoons butter on a small baking sheet in the oven.  Rub potatoes in the last 2 tablespoons of butter.  Season both sides of the potatoes generously with S&P.  

Put on sheet pan and roast until golden brown on bottom, about 20-30 minutes.  Mine didn't get as browned as I would have liked unfortunately and not sure why not either...(I forgot to take a picture too).  Flip over, add the broth, rosemary, thyme and garlic. 

Transfer to the oven and cook until fork-tender, about 30 minutes. 

Spoon any remaining pan sauce over the potatoes.

100% we liked the yellow potatoes over the russets.  They held together better too - just a good package deal made for this dish.  This was a tasty meal, and different.  I'd put this in the tater rotation...