Wash and scrub the potatoes under cold water to remove dirt. Cut into wedges or chunks and soak in cold water for 30-60 minutes.

Preheat the oven to 400°F (200°C). Position the oven rack in the middle.

In a mixing bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper. Toss in dried potato pieces to coat.

Line a baking sheet with parchment paper and spread marinated potatoes in a single layer.

Roast in the oven for 20-25 minutes until edges begin to turn golden and potatoes are fork-tender.

Flip the potatoes and pour broth around them. Return to oven to infuse flavor.

Continue roasting for 25-35 minutes, flipping every 10-15 minutes until golden brown and fork-tender.

Let the potatoes rest for 5-10 minutes before garnishing with fresh parsley or oregano and serving.