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Grease a large baking pan (at least 9 x 13 inch) with olive oil and preheat the oven to 400F (200C).
Cut the peeled potatoes into wedges roughly 2-3 cm thick. Put them into the baking pan in an even layer. A few can be overlapping but don't overcrowd the pan.
Combine the garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper. Stir well, then pour evenly over the potatoes.
Bake uncovered for around 40 minutes.
Then stir well, turning all the potatoes and spooning over the liquid. If using a fan oven, turn down to 355F (180C). Bake again for another 20 to 30 minutes or until the potatoes are well browned, crisp in parts and tender inside. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.
Scatter with fresh parsley (if using) before serving. Don’t forget to serve with some of the delicious juices, as well as the super crispy bits on the bottom of the pan!