1. Preheat your oven to 400°F (200°C). This ensures the potatoes roast nicely, developing a crisp edge while staying soft inside.
2. In a large roasting pan or baking dish, combine the olive oil, lemon juice, garlic slices, oregano, salt, and pepper. Whisk these together gently with a fork or small whisk — this is your flavourful marinade.
3. Add the halved or quartered potatoes to the pan and toss thoroughly, making sure each piece is coated in the lemony garlic mixture. I like to use my hands here — it’s the best way to make sure every nook and cranny is covered, and it brings me right back to those mornings sneaking into Mum’s kitchen.
4. Pour in the vegetable or chicken broth. This adds moisture that helps cook the potatoes evenly while infusing them with extra depth.
5. Place the pan in the oven and roast for 45 to 50 minutes. About halfway through, give the potatoes a gentle stir to ensure even cooking and prevent sticking. You’ll notice the liquid will reduce and thicken into a lovely glaze, coating each potato beautifully.
6. The potatoes are done when they’re tender inside (poke with a fork — it should slide in easily) and golden on the outside with a slightly caramelized edge.
7. Remove from the oven, sprinkle with fresh parsley if using, and serve immediately. The aroma at this point is simply irresistible!

From my experience, patience pays off here. Resist the urge to turn up the oven too high to rush things — slow and steady roasting is what brings out the best texture and flavour. Mum always said, “Good things come to those who wait, especially in the kitchen.”