by Stephanie Wharton
INGREDIENTS
4 russet potatoes, peeled
½ tsp salt
½ tsp pepper
4 tbsp coconut oil, melted
½ tsp garlic powder
½ tsp Italian seasoning
1 cup vegetable broth
Fresh thyme, optional
INSTRUCTIONS
Preheat oven to 450F
In a large bowl, whisk together coconut oil and seasonings. Slice potatoes into ½ inch rounds and place in the bowl. Mix together with the oil mixture and then place on a baking sheet. The oil should keep the potatoes from sticking, but you can also put parchment paper down on the baking sheet. Once the potatoes are in a single layer on the baking sheet, drizzle any remaining oil mixture over potatoes.
Place in oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Plase back in oven and roast for another 15 minutes.
Remove and drizzle with any remaining sauce from the baking sheet. Top with fresh thyme, if desired.
