Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy exterior on the potatoes.

In a large mixing bowl, combine the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Whisk together until well blended. This mixture will coat the potatoes and infuse them with flavor.

Add the cut potato wedges to the bowl and toss them in the lemon-olive oil mixture until they are evenly coated. Make sure each piece is well covered to maximize flavor.

Transfer the coated potatoes to a baking dish, spreading them out in a single layer. This allows for even cooking and browning.

Pour the vegetable broth over the potatoes. The broth will steam the potatoes while they roast, keeping them moist and flavorful.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. This initial steaming will help the potatoes cook through.

After 30 minutes, remove the foil and continue to roast the potatoes for an additional 20-30 minutes, or until they are golden brown and crispy. Stir the potatoes halfway through to ensure even browning.

Once the potatoes are crispy and golden, remove them from the oven. Let them cool for a few minutes before serving.

Garnish with fresh herbs like parsley or dill if desired, and serve warm as a delicious side dish to your favorite Greek main course.