Begin by washing and scrubbing your Russet or Yukon Gold potatoes under cool water to remove dirt. Cut them into 1 to 1.5-inch wedges or 1-inch chunks for even cooking. Ensure you have a large bowl ready to transfer the cut potatoes once prepped.

Place the cut potato pieces in cold water and let them soak for 30 to 60 minutes to remove excess starch. After soaking, drain the potatoes and dry them thoroughly using a clean kitchen towel.

While your potatoes soak, preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the middle.

In a large mixing bowl, combine freshly squeezed lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper. Stir until well blended, then add the drained potato pieces.

Spread the seasoned potato wedges on a baking sheet in a single layer, leaving space between each piece.

Place the baking sheet in the preheated oven and roast the potatoes for 20 to 25 minutes.

Carefully flip the potatoes using a spatula, then pour vegetable or chicken broth around the potatoes on the baking sheet.

Continue roasting the potatoes for an additional 25 to 35 minutes, flipping them every 10 to 15 minutes.

Once roasted to perfection, remove the potatoes from the oven and let them rest for 5 to 10 minutes. Garnish with fresh parsley or oregano.