1. Preheat your oven to 400°F (200°C). This high heat is key to achieving those crispy edges that make these potatoes irresistible.
2. Peel and cut the potatoes into uniform wedges, about 2 inches long. Consistent sizing ensures even cooking, a tip I picked up hosting those “Wednesday dinners” back in college.
3. In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, chopped oregano, salt, and pepper. Whisk everything together so the flavors meld.
4. Add the potato wedges to the bowl and toss thoroughly, making sure each piece is well-coated in the lemon-garlic mixture. This step is where the magic starts—every wedge gets infused with those bright, savory notes.
5. Pour the potatoes and their marinade into a large roasting pan or rimmed baking sheet. Spread them out in a single layer to avoid sogginess.
6. Carefully pour the vegetable or chicken broth around the edges of the pan (not over the potatoes, so they stay nice and crisp on top).
7. Place the pan in the oven and roast for 40-45 minutes, turning the potatoes halfway through. You’ll want to see golden-brown edges and tender centers when pierced with a fork.
8. Optional but highly recommended: In the last 5 minutes of roasting, sprinkle lemon zest over the potatoes for an extra punch of citrus aroma.
9. Remove from oven and let the potatoes rest for a few minutes before serving. This little wait helps the flavors settle and makes them even better.

I remember the first time Eli, my son, tried these potatoes. He usually negotiates every bite, but after one taste, he simply nodded and went back for more. That moment reminded me why I develop recipes that are as family-friendly as they are flavorful.