Step 1

Arrange a rack in the middle of the oven and heat the oven to 400℉.

Step 2

Mince 3 garlic cloves and place in a 9x13-inch baking dish. Juice 2 medium lemons until you have 1/3 cup and add to the baking dish. Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

Step 3

Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Add to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.

Step 4

Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.