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jillianchandler
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Heat the oven to 400°F.
In a 9 × 13-inch baking dish, whisk together the vegetable broth, olive oil, lemon juice, garlic, oregano, salt and pepper until well blended.
Add the potatoes and toss with the sauce to combine.
Roast for 40 minutes, then use a spatula to turn the potatoes, basting them with the pan juices.
Continue roasting 30–35 minutes more, turning once or twice, until the liquid is mostly absorbed and the potatoes are deeply golden with crisp edges. (If the pan dries out too early, splash in a little hot water to prevent burning.
Transfer to a platter, spooning any remaining lemon-garlic oil over the top. Sprinkle with fresh parsley and serve hot with additional lemon wedges.