Preheat oven to 475 degrees. Very thoroughly line a baking sheet with tin foil. If you haven’t already, time to make your ranch salt!

Whisk to combine 2 cups water and 2 teaspoons bouillon chicken base in a large measuring cup. Stir to combine until bouillon is dissolved.

Wash and scrub 3 large russet potatoes. Quarter them lengthwise and place flesh side down on the prepared baking sheet.

Cube 8 tablespoons butter and distribute over the potatoes. Smash 6 cloves garlic, leaving them in their skins if they don’t peel away, and add them to the baking sheet, along with 6 thyme sprigs. Sprinkle with ¼ cup ranch salt.

Cover the baking sheet very thoroughly with tin foil (you may need two overlapping pieces), leaving two corners slightly open.

Transfer to the oven and pour the bouillon mixture into the openings that you made. Crimp the tin foil to close.

Bake until potatoes are tender when pierced with a paring knife or skewer, about 25-35 minutes.

Carefully remove from the oven. Remove the foil and flip the wedges so the second flesh side is now submerged in the broth. Return to the oven and continue to bake, uncovered, until all the liquid has evaporated, about 35-60 minutes more, flipping the potatoes halfway through.

When liquid has evaporated, remove potatoes from the oven, drizzle with 3 tablespoons olive oil, and flip the potatoes again. Return to the oven and roast until potatoes are incredibly crisp and incredibly browned all over, about 40-80 minutes more.