Begin by peeling the Russet or Yukon Gold potatoes and cutting them into 1.5-inch wedges to ensure even cooking. Rinse the potato wedges under cold water to remove excess starch and set them aside to drain.

Preheat your oven to 350°F (175°C) to roast the potatoes perfectly.

Pat the potato wedges dry with a clean kitchen towel or paper towels to prevent sogginess.

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

Add the potato wedges to the broth mixture, tossing them gently to ensure every piece is evenly coated.

Spread the coated potatoes in a single layer within the roasting pan.

Place the roasting pan in the preheated oven and roast the potatoes for 90 minutes, stirring them every 20 to 30 minutes.

After 90 minutes, check the potatoes; increase oven temperature to 425°F (220°C) for an additional 10 to 15 minutes if they aren't golden brown yet.

Once done, let the Classic Greek Lemon Potatoes rest for about 10 minutes before serving.