Step 1: Prepare the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Peel the potatoes and cut them into wedges. For Yukon Gold potatoes, cutting each potato into 6-8 wedges works well; for russet potatoes, you may want slightly smaller pieces for even cooking.
3. Place the potato wedges in a large bowl.

Step 2: Make the Marinade

1. In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme (or rosemary), salt, and black pepper.
2. Pour this mixture over the potatoes in the bowl and toss until the potatoes are evenly coated.

Step 3: Arrange the Potatoes in the Baking Dish

1. Transfer the potatoes to a large baking dish or roasting pan, spreading them out in a single layer.
2. Pour the chicken broth around the potatoes. This will help steam them initially, making the insides soft while they roast.
3. Drizzle any remaining marinade from the bowl over the potatoes for maximum flavor.

Step 4: Roast the Potatoes

1. Place the baking dish in the preheated oven and roast for 50-60 minutes, stirring the potatoes halfway through to ensure even cooking.
2. About 10-15 minutes before the end of the cooking time, increase the oven temperature to 425°F (220°C) and cook until the potatoes are golden brown and crispy around the edges. The liquid should be mostly absorbed, leaving the potatoes with a beautiful golden finish.

Step 5: Serve and Garnish

1. Remove the potatoes from the oven and let them cool for a few minutes.
2. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
3. For extra brightness, add a sprinkle of lemon zest or crumbled feta cheese if desired. Serve warm and enjoy your flavorful, tangy Lemon Greek Potatoes!