• 1.5 pounds Yukon Gold Potatoes, cut into 1-inch round thick slices
• 3 tablespoons butter, melted
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon granulated garlic
• 1/2 teaspoon + 1/8 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 2 garlic cloves, crushed
• 1 tablespoon parsley

Cheese Sauce (optional):

• 1/2 cup whole milk
• 2 teaspoons unsalted butter
• 2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 1-2 ounces sharp cheddar cheese, shredded

Adjust rack to upper middle and preheat oven to 475 F. Lightly coat a rimmed baking sheet with olive oil (baking dish should be just big enough for your potatoes to fit in). In a medium bowl, add the melted butter, thyme, rosemary, ancho chili powder, smoked paprika, granulated garlic, 1/2 teaspoon salt and black pepper. Toss potatoes in butter mixture until coated, and arrange potatoes in a single layer on the baking sheet. Roast potatoes for 14 minutes. Remove and flip potatoes over, then roast for another 14 minutes. Remove potatoes from oven; flip them again. Add the broth and garlic to the pan and return to oven. Roast for 10-15 minutes, or until potatoes are tender. Sprinkle with remaining 1/8 teaspoon salt and parsley. To make the optional cheese sauce, heat a pan with butter, until foamy. Add flour and whisk. Add milk and bring almost to a boil; reduce heat to low and simmer for 2 minutes or until slightly thickened, stirring constantly. Add salt, black pepper, smoked paprika and cheddar cheese and stir until melted. Serve over potatoes. Serves 3. Total time to make: 1 hour 15 minutes. Serve with Fennel Brined pork loin.