Add potatoes and fry for 3 minutes on one side then flip and fry for 2 minutes on the other.
Add more olive oil as needed.
Transfer potatoes to a lightly greased baking sheet.
Top each potato with garlic from the skillet, 1 tbsp. of the parsley, and 1 tbsp. of the thyme.
Bake for 30 minutes.
While potatoes are cooking prepare your sauce. Bring chicken broth, lemon juice, remaining herbs, salt and pepper to a boil. Reduce heat and simmer for 10 minutes.
Once potatoes are done, remove from oven and let them cool.
Drizzle top with sauce and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/smashed-herb-red-potatoes/