Step 1- Rack Position and Preheat
This detail comes first because it matters before anything else. Move your oven rack to the upper-middle position not the top, which sits too close to the broil element, and not the middle, which doesn't get enough intense top-heat for the caramelization you're after. The upper-middle position delivers the right balance of radiant heat from above and conducted heat from the pan below.
Preheat to 475°F (245°C) fully before anything goes in. A partially preheated oven means the first 5–10 minutes of roasting time are wasted bringing the oven to temperature rather than actually roasting the potatoes. Spray your large rimmed baking sheet with non-stick cooking spray or brush lightly with oil.
Step 2- Mix the Herb Butter
In your small bowl, stir together 6 tablespoons of melted vegan butter, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon salt, and ½ teaspoon pepper until the herbs disperse evenly through the butter. The mixture should look glossy and fragrant. This takes about 30 seconds and you can do it while the oven preheats.
Step 3- Slice and Coat
Peel your Yukon Golds and slice each potato into ¾ to 1-inch rounds. Discard both ends they have curved surfaces that don't sit flat on the pan and brown unevenly. Add all slices to a large bowl, pour the herb butter over them, and toss until every slice is evenly coated. Pay attention to the edges and the second faces every surface that touches the pan should have butter on it.
Arrange the coated slices in a strict single layer on your prepared baking sheet. No overlapping, no stacking. Overlapping potatoes trap steam between them and the surfaces that should be browning instead turn soft. If your pan looks too crowded, use a second sheet.
Step 4- First Roast 15 Minutes
Into the oven. Set a timer for 15 minutes and leave it alone. Do not open the oven to check on things. The initial heat needs uninterrupted contact with the pan to build the crust that makes these potatoes special. When the timer sounds, remove the pan and use your tongs to flip every slice. The bottom faces should show deep golden color. Return to the oven.
Step 5- Second Roast 15 More Minutes
Another 15 minutes, another timer, another interruption-free roast. When the timer sounds again, remove the pan and flip all slices a final time. Both sides of every potato now should be deeply golden and properly caramelized. This is when they start to look truly impressive.
Step 6- The Broth Finish 10 to 15 Minutes
Here's the move that sets this recipe apart from ordinary roasted potatoes. Carefully pour 1 cup of vegetable broth around the potato slices (not directly over them you want the crust preserved on top). Nestle the peeled and crushed garlic cloves between the slices. The pan will sizzle aggressively because the broth hits a very hot surface this is normal and exactly what you want.
Return the pan to the oven and roast for a final 10–15 minutes until the broth reduces and absorbs into the potato centers. Test doneness by piercing the thickest slice with a fork it should slide in with almost no resistance. Remove from the oven.
Step 7- Finish with Parsley and Serve
Sprinkle 2 tablespoons of fresh chopped parsley across all the potato slices. The green against the deep gold looks genuinely beautiful on the serving platter and the fresh herb adds an aromatic brightness that the dried herbs in the butter couldn't. Let rest for 3 minutes, then serve directly from the pan or transfer to a warmed platter.
