Transfer your potato chunks to a 9x13 inch baking dish. Toss them with the olive oil, garlic, dried oregano, salt and pepper to taste to coat. Spread in a even layer and bake for 20 minutes.
Remove from the oven and pour in the broth. Toss all to coat, spread out and roast again for 15 minutes. Remove from the oven and add in the lemon juice, toss to coat and roast again for 30-35 minutes or until fork tender. Broil for a few minutes to get the golden brown edges. Top with fresh oregano to serve.