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Preheat your oven to 200°C (400°F).
In a bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.
Place the potato wedges in a large baking dish or on a baking sheet in a single layer.
Pour the lemon and herb mixture over the potatoes, making sure they are evenly coated.
Add the chicken or vegetable broth to the baking dish. This helps keep the potatoes moist and flavorful.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
Remove the foil and continue baking for another 20-30 minutes or until the potatoes are tender and golden brown, and the liquid has mostly evaporated.
If desired, garnish with fresh chopped parsley before serving.
These Greek Lemon Potatoes are deliciously tangy and fragrant, perfect as a side dish for grilled meats or as part of a Greek-inspired meal!