Preheat your oven to 400°F.

Peel the potatoes and cut them into hearty wedges, about 1 inch thick.

In a roasting pan, combine the potato wedges with the chicken broth, olive oil, lemon juice, grated garlic, dried oregano, and kosher salt and toss.

Roast for 20 minutes. Then, give the potatoes a gentle turn to ensure even cooking and roast for an additional 25 to 30 minutes. Most of the liquid should be absorbed and the edges of the potatoes golden brown.

For more crispiness, transfer the potatoes to a separate baking tray. Skim off as much oil as possible from the original pan and drizzle it over the potatoes.

Continue roasting for another 35 to 40 minutes, turning once or twice, until they reach your desired level of golden crispiness.

Arrange the potatoes on a serving platter, spoon over garlic pan juices, and garnish with fresh lemon wedges and oregano leaves.