Peel the potatoes and cut them into 1.5-inch wedges, then rinse them under cold water to remove excess starch—this helps them cook evenly and develop a slightly crispier exterior. While you're working on the potatoes, preheat your oven to 350°F. Pat the potatoes dry with paper towels before moving to the next step, as excess moisture can prevent proper browning.

In a large roasting pan (9x13 inches or similar), whisk together the chicken broth, olive oil, fresh lemon juice, minced garlic, oregano, salt, black pepper, and paprika until well combined. I like to taste the sauce at this point—the lemon should be bright and noticeable, not overpowering. This is your flavor foundation, so take a moment to balance the seasonings before adding the potatoes.

Add the dried potato wedges to the sauce base and toss thoroughly to coat every piece evenly—I make sure to turn them a few times to get all surfaces in contact with the liquid and oil. Spread them out in a single layer in the roasting pan, then transfer to the preheated 350°F oven. Roast for 90 minutes, stirring occasionally (every 20-30 minutes) to ensure even browning and flavor absorption.

After 90 minutes, check the potatoes for tenderness and browning. If they're not quite golden and crispy on the edges, return them to the oven for another 10-15 minutes. Once they're golden brown and the liquid has reduced and caramelized slightly around the potatoes, remove from the oven and let them rest for 10 minutes before serving—this allows the flavors to settle and the potatoes to firm up slightly.