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Preheat the oven to 400℉ / 200℃.
Wash and pat dry the potatoes and slice them into thick wedges. I prefer to leave the skin on, but you can peel them if you like.
In a small bowl, make the dressing by adding the olive oil, lemon juice, oregano, salt and pepper and finely grate in the garlic cloves. Whisk together.
Place the potatoes on a large sheet pan (mine is 16 x 12 inches in size). Pour over the dressing and using your hands toss them around so that they're nicely coated. Then spread them out in one even layer.
Using a spoon, carefully pour the vegetable broth on the sides of the sheet pan, in between the potatoes where there are gaps (try not to pour it over the potatoes, as it will wash the dressing off). Note the potatoes should be half submerged into the broth/dressing.
Bake the potatoes in the oven for 50 mins to 1 hour depending on your oven strength (mine took 1 hour). Check the potatoes with a fork, they should be soft with crispy and golden edges and most of the broth should have been absorbed.
You can roast them a little longer to get more crispy edges on the potatoes.
Carefully remove the pan from the oven and serve up your delicious Greek Lemon Potatoes. Make sure to keep any leftover liquid in the pan and drizzle on top once served and enjoy!