Wash and scrub the potatoes thoroughly. Peel if desired, but I recommend leaving the skin on for extra texture. Cut the potatoes into consistent 1-1.5 inch wedges or 1-inch chunks.

Soak the cut potatoes in cold water for 30-60 minutes. Drain the potatoes and pat them extremely dry with clean towels.

Preheat your oven to 400°F (200°C), placing the oven rack in the middle position.

In a very large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the thoroughly dried potato pieces and toss to ensure each piece is evenly coated.

Spread the marinated potatoes in a single layer on a large baking sheet. Ensure there’s space between each piece.

Roast the potatoes for an initial 20-25 minutes without disturbing them.

Carefully remove the pan from the oven. Flip the potato pieces over and pour the broth around the potatoes in the pan.

Return the pan to the oven and continue roasting for another 25-35 minutes. Flip the potatoes every 10-15 minutes.

The total roasting time should be approximately 50-60 minutes, or until they are fork-tender and golden-brown.

Once done, remove from the oven and let the Greek Potatoes rest for about 5-10 minutes. Garnish before serving.