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Preheat oven to 400 F. Wash potatoes. Leave skin on or peel, either way works.
Cut potatoes lengthwise in half and then cut again into quarters to make even sized wedges. Place potatoes in a deep baking dish, making sure not to overcrowd the dish.
Pour olive oil over the potatoes. Season potatoes with salt, pepper, and dried oregano. Mix together using your hands to ensure potatoes are evenly coated in seasonings.
Peel garlic cloves and press with the back of your knife to lightly crush each clove. Place garlic cloves throughout the potatoes.
Juice 1 lemon and pour lemon juice over the potatoes. Add in the chicken broth and water.
Place roasting pan in the preheated oven uncovered for 1 hour and 20 minutes.
Remove potatoes from oven and garnish with fresh lemon wedges, if desired.