Preheat the oven to 400℉ (200℃). Wash and pat dry the potatoes thoroughly, then slice them into thick 2-inch wedges. You can leave the skin on for extra flavor and texture, though peeling is optional based on your preference.

In a small bowl, combine the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and a pinch of black pepper. Add the minced garlic cloves and whisk everything together until well blended. I like to use freshly dried oregano here since it gives the potatoes the most authentic Greek flavor.

Place the potato wedges onto a large sheet pan. Pour the prepared lemon-oregano dressing over the potatoes. Use your hands to toss them, ensuring every wedge is nicely coated. Spread the coated potatoes into an even, single layer on the pan.

Carefully pour the vegetable or chicken broth onto the sides of the sheet pan, aiming for the spaces between the potato wedges rather than pouring it directly over the top. The potatoes should be about halfway submerged in the broth and dressing mixture. This will help infuse the flavor and keep them moist during baking.

Bake the potatoes in the preheated oven for 50 minutes to 1 hour. The potatoes should become tender and develop golden, crispy edges, with most of the broth absorbed. For crispier results, you can roast them a little longer. I always check with a fork to make sure they're soft inside before removing from the oven.

Carefully remove the pan from the oven. Serve the potatoes hot, drizzling any remaining pan juices over the top for extra flavor. These potatoes are fantastic as a side and taste just like those served at a Greek taverna!