Begin by peeling and cutting the potatoes into 1.5-inch wedges. Rinse them under cold water to remove excess starch, which helps achieve that perfect crispy texture. After rinsing, pat the potato wedges dry with a clean kitchen towel.

Set your oven to 350°F (175°C). Preheating ensures that the potatoes cook evenly.

In a large roasting pan, whisk together the chicken broth, olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika until thoroughly blended.

Carefully toss the potato wedges in the prepared sauce, ensuring each piece is evenly coated. Spread into a single layer within the roasting pan.

Place the roasting pan in the preheated oven and roast for 90 minutes, stirring gently every 20-30 minutes.

After 90 minutes, check for tenderness and browning. If necessary, increase the oven temperature to 425°F (220°C) for the final 10-15 minutes.

Once perfect, let them sit for 10 minutes before serving.