Start by washing and scrubbing your Russet or Yukon Gold potatoes thoroughly under cold running water. If preferred, peel the potatoes, then cut them into 1-1.5 inch wedges or 1-inch chunks.

Place the cut potato pieces in a bowl of cold water and let them soak for 30-60 minutes to remove excess starch.

Preheat your oven to 400°F (200°C) while the potatoes are drying.

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

Spread the marinated potato pieces out in a single layer on a large baking sheet.

Roast the Greek Potatoes in the preheated oven for 20-25 minutes without disturbing them.

After the initial roasting, carefully flip the potatoes and pour vegetable or chicken broth around them.

Continue roasting for another 25-35 minutes, flipping the potatoes every 10-15 minutes.

Check the doneness of the potatoes; they should be fork-tender and golden-brown.

Once done, let them rest on the baking sheet for 5-10 minutes before serving.

Garnish with freshly chopped parsley or oregano before serving.