1. Place a rack in upper-middle of oven and heat to 475 degrees. Trim and discard rounded ends from potatoes, then cut potatoes crosswise into 1"-thick rounds. Toss potatoes, melted butter, and salt in a large bowl until well coated.
2. Arrange potatoes in a single layer on a rimmed baking sheet, then transfer to oven and roast 15 minutes. Remove from oven, then use a thin metal spatula to flip potatoes. Add garlic and return baking sheet to oven. Roast 15 more minutes, then remove from oven and flip again.
3. Add broth and thyme to baking sheet, nestling sprigs between potatoes. Carefully return baking sheet to oven and roast until potatoes are tender and sauce has thickened slightly, 12 to 15 minutes. Discard thyme sprigs and let potatoes sit 5 to 10 minutes to absorb sauce. Transfer to a serving dish, spooning cooking liquid over top, then sprinkle with parsley before serving.
Source: Hannaford fresh Magazine, December 2019