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Preheat oven to 400°F (200°C).
Add lemon juice, garlic, salt, pepper, oregano, Dijon, vegetable broth, and olive oil (or butter) directly to a large casserole dish. Mix well.
Add the potato wedges and toss until completely coated.
Bake uncovered for 40 minutes.
Remove, gently stir the potatoes, and spoon the flavorful liquid over the top.
Return to the oven for another 30–40 minutes, until the potatoes are tender, golden, and most of that delicious liquid has been absorbed.
Finish with an extra squeeze of lemon and sprinkle of oregano if you like.