Begin by thoroughly washing and scrubbing the potatoes. Peel them if desired and cut them into even wedges or chunks of about 1 to 1.5 inches.

Place the cut potatoes in a cold water bath for 30-60 minutes. This crucial step helps remove excess starch. Drain the potatoes and pat them very dry with clean towels to maximize crispiness.

Preheat your oven to 400°F (200°C) with the oven rack in the center.

In a large mixing bowl, whisk together the freshly squeezed lemon juice, good quality olive oil, minced garlic, dried oregano, salt, and pepper. Add the thoroughly dried potato pieces and toss well to ensure each piece is coated in the flavorful marinade.

Spread the marinated potatoes in a single layer on a large baking sheet, avoiding overcrowding. Use multiple pans if necessary.

Roast the potatoes without disturbance for 20-25 minutes.

Carefully remove the pan from the oven and flip the potato pieces with a sturdy spatula. Pour the vegetable or chicken broth (or water) into the baking pan around the potatoes and return to the oven.

Continue roasting for another 25-35 minutes, flipping the potatoes every 10-15 minutes for even browning. Scrape the browned bits from the bottom of the pan and mix them back in for extra flavor.

Aim for the potatoes to be fork-tender and beautifully golden. For extra crispiness, increase the temperature to 425°F (220°C) for the last 10-15 minutes, or broil for 1-3 minutes while watching closely.

Once done, let the potatoes rest in the pan for 5-10 minutes without covering. Garnish with freshly chopped parsley or oregano just before serving.