Begin by washing your Russet or Yukon Gold potatoes under cold water to remove any dirt. Cut them into 1 to 1.5-inch wedges, maximizing their crispy potential.

Soak the potato wedges in a bowl of cold water for 30 to 60 minutes; this helps to remove excess starch, promoting a crunchier texture once roasted.

In a large mixing bowl, whisk together the freshly squeezed lemon juice, good quality extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper.

Add the dried potato wedges to the bowl with the marinade, tossing gently until each piece is well coated.

Preheat your oven to 400°F (200°C). Spread the marinated potato wedges in a single layer on a baking sheet lined with parchment paper.

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

After the initial roasting time, carefully flip the potato wedges using a spatula for even cooking. Pour vegetable or chicken broth around the potatoes.

Return the baking sheet to the oven and continue roasting for another 25 to 35 minutes, flipping every 10 to 15 minutes.

Once the roasted potatoes are ready, remove them from the oven and let them rest for 5 to 10 minutes.

Garnish with fresh parsley or oregano before serving.