Wash and scrub the potatoes, ensuring they’re free from dirt. Cut them into 1 to 1.5-inch wedges or one-inch chunks. Soak in cold water for 30 to 60 minutes.

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

In a large mixing bowl, whisk together lemon juice, olive oil, minced garlic, oregano, and salt with black pepper to taste.

Add the dried potato wedges to the bowl and toss them gently until coated.

Spread the coated potatoes in a single layer on a baking sheet and roast for 20-25 minutes.

Flip the potatoes and pour broth around them. Continue roasting and allow them to absorb the broth.

Roast the potatoes for an additional 25-35 minutes, flipping every 10-15 minutes until crispy and golden brown.

Let the potatoes rest for 5-10 minutes before serving and garnish with fresh parsley or oregano.