Greek Lemon Potatoes

Step 1Position a rack in the lower third of the oven and preheat to 425°F.

Step 2In a liquid measuring cup, whisk together the lemon juice, chicken broth, oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.

Step 3Roast the potatoes on the lower oven rack until they're almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. Toss, then continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more. Toss again, then sprinkle with the remaining oregano and season with salt.