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Peel the potatoes. Trim the ends to be flat, then cut each potato in half crosswise. You should now have ten flat potato rounds.
Place the potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
Preheat the oven to 400°F and arrange the rack in the middle of the oven.
Drain the potatoes, rinse with cold water, and pat dry with paper towels.
Place them in a dry large bowl and season with the kosher salt, black pepper, paprika, and onion powder.
Add two tablespoons of canola oil to a large cast-iron pan over medium-high heat. Once the oil shimmers, add the potatoes cut-side down in a single layer. Cook until golden brown, about 6 to 7 minutes; flip and cook for five more minutes
Next, add the garlic, butter, four sprigs of thyme, and four sprigs of rosemary to the pan. Stir and cook until the butter is foaming and just starting to brown 2 minutes.
Add the broth, stir gently, and transfer the pan to the oven.
Bake until the potatoes are fork-tender, about 30 to 35 minutes.
Before serving, garnish with more fresh thyme and rosemary sprigs, drizzle with the pan juices, and sprinkle parsley on top.