Start by washing and scrubbing the Russet or Yukon Gold potatoes thoroughly to remove any dirt. For a crisper texture, peel them if desired, then cut into 1-1.5 inch wedges or 1-inch chunks.

To achieve that coveted crispy exterior, soak the cut potatoes in cold water for 30-60 minutes. Once done, drain and spread the potatoes on a clean kitchen towel or paper towels to dry thoroughly.

While the potatoes soak, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy clean-up.

In a large mixing bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper. Toss the dry potatoes in the marinade until they’re evenly coated.

Arrange the marinated Greek potatoes in a single layer on your prepared baking sheet, ensuring they aren’t crowded. Roast them for about 20-25 minutes, checking occasionally until golden and slightly crisp.

After 25 minutes, carefully flip the potatoes using a spatula for even browning. Add the vegetable or chicken broth to the pan and roast for another 25-35 minutes until tender and evenly browned.

For an extra crispy finish, you can increase the oven temperature or turn on the broiler during the last few minutes.

Once the Greek potatoes are out of the oven, let them rest for 5-10 minutes to allow flavors to settle. Garnish with fresh parsley or oregano before serving.