1. Wash and scrub the potatoes. Peel if desired and cut into consistent 1–1.5 inch wedges or 1-inch chunks.

2. Soak the cut potatoes in cold water for 30–60 minutes to remove excess starch. Drain well and pat completely dry with clean towels.

3. Preheat the oven to 400°F (200°C) and position a rack in the middle of the oven.

4. In a large bowl whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the dried potato pieces and toss well to coat evenly.

5. Spread the potatoes in a single layer on a large baking sheet or roasting pan, avoiding overcrowding. Use two pans if needed.

6. Roast for 20–25 minutes without moving the potatoes.

7. Remove the pan from the oven and flip the potatoes with a spatula. Pour the broth into the pan around the potatoes and return to the oven.

8. Continue roasting for 25–35 minutes, flipping every 10–15 minutes to ensure even browning and crispiness.

9. Roast until the potatoes are fork-tender inside and deeply golden and crispy outside, about 50–60 minutes total. For extra crispiness increase heat to 425°F for the last 10–15 minutes or briefly broil.

10. Remove from the oven and let the potatoes rest for 5–10 minutes in the pan before serving. Garnish with fresh parsley or oregano if desired.