Wash and scrub the potatoes. Peel if desired. Cut into consistent 1-1.5 inch wedges or 1-inch chunks.

Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them extremely dry with clean towels.

Preheat your oven to 400°F (200°C) with an 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 vigorously to coat.

Spread the marinated potatoes in a single layer on a large baking sheet or roasting pan, ensuring no overcrowding.

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

Carefully remove the pan from the oven. Flip the potato pieces and pour the broth directly into the baking pan around the potatoes. Return to the oven.

Continue roasting for another 25-35 minutes, flipping the potatoes every 10-15 minutes until golden-brown and crispy.

The total roasting time will be approximately 50-60 minutes or until the potatoes are fork-tender and crispy.

For ultimate crispiness, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, or use the broiler for 1-3 minutes.

Remove the baking sheet(s) from the oven and let the Greek Potatoes rest for about 5-10 minutes before serving. Garnish with fresh chopped parsley or oregano.