Preheat oven to 425 degrees then peel potatoes. Cut each potato crosswise into as many 1" discs as possible. Place potatoes into a bowl of cold water until all potatoes have been peeled and cut.
Pat potatoes dry with paper towels then place in a large mixing bowl. Add melted butter, minced thyme or rosemary, salt and garlic powder then toss to coat evenly. Transfer potatoes into a large ceramic or metal baking dish, making sure each potato lays flat and does not overlap.
Bake 30 minutes on first side, then flip potatoes and cook an additional 15 minutes on the second side. Remove from oven, flip the potatoes once more then add the broth to the bottom of the baking dish.
Return the potatoes to the oven for 10–15 minutes or until the potatoes are cooked all the way through and they are nice and golden brown on top.
Remove from oven, sprinkle lightly with pepper and transfer to a serving dish. Stir pan sauce together before drizzling or spooning it over the potatoes. Serve while potatoes are still hot and crispy.
Notes
Sprinkle on any of your favorite seasonings for a more personal experience!