Begin by peeling your starchy potatoes, like Russets or Yukon Golds, and cutting them into 1.5-inch wedges. Rinse the wedges under cold water to remove excess starch and pat them dry.

Preheat your oven to 350°F (175°C).

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

Add the potato wedges to the sauce mixture in the roasting pan, tossing them gently to ensure each piece is thoroughly coated.

Spread the potato wedges out in a single layer in the pan and roast them in the preheated oven for 90 minutes, stirring every 20-30 minutes.

After 90 minutes, check the tenderness and increase the oven temperature to 425°F (220°C) if needed, roasting for an additional 10-15 minutes.

Once perfectly roasted, remove the Classic Greek Lemon Potatoes from the oven and let them rest for about 10 minutes.