Lemony Herb Greek Potatoes

1 Preheat the oven to 400°F.
2 Slice the potatoes in half lengthwise, then into wedges (no need to peel). Pat the cut sides dry with paper towels.
3 Season the potatoes: In a large bowl, combine the potatoes, lemon juice, olive oil, chicken broth, about ¼ cup of the parsley, garlic powder, oregano, salt, and pepper. Mix well to coat the potatoes fully.
4 Arrange in baking dish: Transfer the seasoned potatoes to a large baking dish so they sit in a shallow layer, and drizzle any remaining liquid from the bowl over the top.
5 First roast: Roast on the middle rack for 30 minutes.
6 Toss and increase heat: Remove the potatoes from the oven, increase the heat to 450°F, and toss gently with a spoon.
7 Final roast: Return to the oven and roast until the potatoes are browned about 20-25 minutes.
8 Serve right away, topped with the remaining fresh parsley, if desired. Enjoy!