Heat the oven: Preheat to 425°F (220°C). Place a large, rimmed baking sheet or roasting pan inside while it heats. A hot pan helps the potatoes brown faster.

Prep the potatoes: Cut into chunky wedges—about 1 inch thick at the widest part. Thicker wedges hold their shape and get creamy inside.

Make the marinade: In a large bowl, whisk the olive oil, lemon juice, broth, garlic, oregano, salt, pepper, and lemon zest until combined.

Toss well: Add the potato wedges to the bowl and toss thoroughly so every piece is evenly coated. If using semolina or fine cornmeal, sprinkle it in and toss again. It creates extra texture.

Arrange on the hot pan: Carefully remove the preheated pan. Spread the potatoes in a single layer, cut sides down, and pour any remaining marinade over them. Keep space between wedges for better browning.

Roast and baste: Roast for 25 minutes. Stir or flip the potatoes, then spoon any pan juices over the top. Return to the oven.

Finish roasting: Continue roasting for 20–30 minutes, flipping once more if needed. You’re aiming for deeply golden edges and tender centers. The liquid should reduce and cling to the potatoes.

Optional crisping: If there’s still a bit of liquid, crank the heat to 450°F (230°C) for the last 5–10 minutes to crisp the edges. Watch closely to avoid burning.

Taste and garnish: Sprinkle with a little more salt if needed. Finish with fresh herbs and a squeeze of lemon. Add crumbled feta for extra richness.

Serve hot: These are best right from the oven. Pair with grilled meats, fish, or a big Greek salad.