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Preheat oven to 400°F (200°C).
Peel and cut russet potatoes into thick wedges. Set aside.
In a large casserole dish (the one you'll bake in), whisk together the lemon juice, minced garlic, salt, pepper, oregano, Dijon mustard, vegetable broth, and olive oil until well combined.
Place the potato wedges directly into the marinade in the casserole dish. Toss well to coat all the potatoes evenly.
Bake uncovered for 40 minutes. Remove from the oven, stir the potatoes gently, and spoon some of the sauce over them.
Return to the oven for another 30–40 minutes, or until the potatoes are tender, golden brown, and most of the liquid has been absorbed or thickened.
Optional — squeeze a little extra fresh lemon juice over the top and sprinkle with a pinch more oregano before serving.
For crispy edges, broil for 5 minutes at the end of baking.