Begin by washing and scrubbing your Russet or Yukon Gold potatoes under cold water. For a smoother texture, peel them if you prefer. Cut the potatoes into consistent wedges or chunks, about 1 to 1.5 inches in size.

Submerge the potato pieces in a large bowl of cold water and let them soak for 30 to 60 minutes. Drain thoroughly and dry them completely.

Preheat your oven to 400°F (200°C). This ensures evenly roasted Greek Potatoes.

In a large mixing bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Toss the dried potato pieces in the marinade until well coated.

Spread the marinated potatoes in a single layer on a baking sheet lined with parchment paper.

Roast the potatoes in the preheated oven for about 20 to 25 minutes without stirring.

Carefully flip the potatoes and pour broth around the edges of the baking sheet. Return to the oven.

Continue to roast for an additional 25 to 35 minutes, flipping every 10 to 15 minutes for even cooking.

Once fork-tender and golden-brown, remove from oven and let rest for 5 to 10 minutes. Garnish with parsley or oregano before serving.