Begin by washing the Russet or Yukon Gold potatoes thoroughly under cold water to remove any dirt. Peel them if you prefer, then cut the potatoes into consistent 1-1.5 inch wedges.

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

Preheat your oven to 400°F (200°C). This high temperature is essential for achieving golden-brown color and crispy texture.

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

Spread the coated potato wedges in a single layer on a large baking sheet, avoiding overcrowding to allow hot air to circulate.

Place the baking sheet in the preheated oven and roast the potatoes for 20-25 minutes without disturbing them.

After the initial roast, carefully flip the potatoes and add vegetable or chicken broth around the edges of the baking sheet.

Continue roasting for an additional 25-35 minutes, flipping the potatoes every 10-15 minutes for consistent color and crispness.

Once roasted to perfection, let the Greek Potatoes rest for about 5-10 minutes. Garnish with fresh parsley or oregano before serving.