Roasted potatoes

Yet another flavorful way to get potatoes to a perfect crisp on the outside, with a moist and tender inside. I tried this with Russet and Yukon Gold potatoes, the latter were definitely the winner.

Ingredients
1 lb Yukon Gold potatoes
2 tbsp butter
1 tbsp fresh rosemary
0.5 tsp dried thyme
salt
black pepper
0.5 cup water
0.25 tsp garlic salt

Preparation
Preheat oven to 475F.

Wash the potatoes and slice into 0.75-inch discs. Melt the butter and mix with 0.5 tsp salt, and the finely minced rosemary and thyme. Toss with the potatoes.

Spread the potatoes into a single layer on a parchment paper-covered baking sheet. Sprinkle with black pepper and more salt if desired. Roast potatoes on the middle rack for 15 minutes. Flip each discs and return to the oven for another 15 minutes.

Pour the water mixed with the garlic salt under the potatoes and roast for another 10-15 minutes. Serve!