Start by washing and scrubbing your Russet or Yukon Gold potatoes under cold water. If you prefer, peel them, but keeping the skin adds flavor and texture. Cut the potatoes into uniform wedges or chunks, about 1 to 1.5 inches thick to ensure even cooking.

Place the cut potatoes in a bowl of cold water and let them soak for 30 to 60 minutes. This helps remove excess starch, allowing the potatoes to crisp up beautifully during roasting. After soaking, drain and pat them dry thoroughly.

Preheat your oven to 400°F (200°C), ensuring the oven rack is positioned in the middle.

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

Spread the marinated potato wedges onto a baking sheet in a single layer, avoiding overcrowding.

Place the baking sheet in the preheated oven and roast for 20 to 25 minutes without disturbing.

Remove the baking sheet, flip the potatoes for even cooking, pour in the broth around the potatoes, and return to the oven.

Continue roasting for an additional 25 to 35 minutes, flipping every 10 to 15 minutes until golden-brown and crispy.

For extra crispiness, increase the oven temperature to 425°F (220°C) or broil for the last few minutes.

Let the potatoes rest for 5 to 10 minutes before garnishing with parsley or oregano. Serve and enjoy!