Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine extra virgin olive oil, lemon juice, minced garlic, chicken broth, dried oregano, salt, and black pepper. Whisk together until well combined.

Wash and cut the yellow potatoes into wedges, ensuring they’re roughly the same size. Toss the potatoes in the lemon-herb mixture until coated.

Transfer the coated potato wedges to a baking dish, arranged in a single layer with cut sides facing down.

Cover the dish tightly with foil and bake for 40 minutes.

After 40 minutes, carefully remove the foil and return to the oven, baking for an additional 20-30 minutes until golden brown and crispy.

Once browned, remove from the oven and garnish with freshly chopped parsley. Serve warm.