Greek Lemon Potatoes (so Easy!)

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1 ½ lb Yukon gold potatoes ( (~5-6 potatoes; cut into wedges, skin left on))

6 tbsp Lemon juice ((from 3 lemons))

¼ cup Extra virgin olive oil

¼ cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian option))

¼ cup Fresh parsley ((chopped, plus more for serving))

¾ tsp Garlic powder

1 tsp Dried oregano

½ tsp Sea salt ((plus more to taste at the end))

¼ tsp Black pepper ((plus more to taste at the end))

Preheat the oven to 400 degrees F (204 degrees C).
Place the potato wedges in a large bowl. Add the lemon juice, olive oil, chicken broth, parsley, garlic powder, oregano, salt, and pepper. Mix well.
Place the seasoned potatoes in a large baking dish. Pour any liquid remaining at the bottom of the bowl over them. Roast in the middle of the oven for 25 minutes.
Remove potatoes from the oven and toss carefully with a spoon. Place them back in the oven and increase the temperature to 425 degrees F (218 degrees C). Roast for about 25 minutes, until the liquid in the baking dish has evaporated and potatoes are crispy.
If needed, season with additional salt and pepper to taste. Serve Greek lemon potatoes with additional fresh parsley.