Preheat oven to 200°C (180°C fan).

Place the potato wedges in a large baking dish.

In a bowl, whisk together olive oil, garlic, lemon juice, broth, oregano, paprika, salt, and pepper.

Pour the mixture over the potatoes and toss well to coat.

Arrange the potatoes in a single layer.

Roast for 40 minutes.

Carefully turn the potatoes and spoon some of the pan juices over them.

Continue roasting for 20–25 minutes until deeply golden, crispy on the edges, and tender inside.

If needed, roast for an extra 5–10 minutes to reduce any remaining liquid.

Transfer to a serving platter.

Garnish with parsley and lemon zest.

Serve with feta, extra oregano, or lemon wedges if desired.