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Preheat oven to 400°F.
Cut potatoes into 1-inch chunks.
In a large bowl, toss the potato chunks with olive oil, lemon juice, garlic, oregano, salt and pepper.
Transfer the seasoned potatoes to a baking sheet and roast for 30 minutes, tossing halfway through.
Pour the broth over the potatoes and continue roasting for 15-20 minutes more, until the potatoes are crispy on the outside and tender on the inside.
Serve hot, garnished with extra lemon wedges if desired.