Begin by washing and scrubbing the potatoes under cold water. If desired, peel them, then cut into wedges or chunks.

Soak the cut potatoes in cold water for 30-60 minutes, then drain and dry thoroughly.

Preheat your oven to 400°F (200°C).

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

Add the dried potato pieces to the marinade and toss to coat evenly.

Spread the marinated potatoes onto a baking sheet, ensuring they're not overcrowded.

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

After the first roasting, carefully flip the potatoes and add the broth around them.

Return to the oven and roast for another 25-35 minutes, flipping every 10-15 minutes.

For extra crispiness, raise the oven temperature to 425°F (220°C) during the last 10-15 minutes.

Once roasted, let the potatoes rest for 5-10 minutes before serving.

Serve hot, garnished with fresh parsley or oregano if desired.