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Preheat oven to 500°F. Toss potatoes with oil and salt in a metal 9-by-13-inch baking pan until well coated; arrange in a single layer. (Do not use a glass pan, which could shatter.)
Roast until browned, about 30 minutes, flipping the potatoes halfway through; remove from oven. Flip the potatoes once more; pour in broth. Bake until most of the liquid has been absorbed, about 10 minutes; remove from oven.
Meanwhile, stir butter and everything bagel seasoning together in a small bowl. Brush the butter mixture evenly over the potatoes.
Bake until the remaining broth has been absorbed and the potatoes are tender and well browned, 5 to 8 minutes.