Preheat the oven. Set it to 425°F (220°C). Use a large, heavy sheet pan or a roasting pan. A metal pan helps with browning.

Prep the potatoes. Peel if you like (Yukon Gold skins are thin and tasty, so peeling is optional). Cut into thick wedges—about 1 to 1.5 inches wide—so they stay fluffy inside without breaking down.

Make the lemon mixture. In a bowl, whisk together 1/3 cup lemon juice, 1/3 cup olive oil, 1 cup broth, 4–6 minced garlic cloves, 1.5 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/2 teaspoon smoked or sweet paprika if using. Stir in the zest of 1 lemon for extra aroma.

Optional crisp booster. Sprinkle 1–2 teaspoons semolina or fine cornmeal over the raw potatoes. Toss to coat lightly. This helps create a delicate, crispy crust.

Arrange in the pan. Spread the potatoes in a single layer, cut sides down. Pour the lemon mixture evenly over them. You want liquid to come partway up the potatoes, not fully cover them.

Roast and baste. Roast for 30 minutes, then gently flip and spoon some pan juices over them. Roast another 20–25 minutes until most of the liquid has evaporated and the potatoes are tender.

Finish for crisp edges. Increase heat to 450°F (230°C) or switch to convection for the last 10–15 minutes. Let the remaining liquid reduce and the edges brown. Don’t rush this—color equals flavor.

Adjust and garnish. Taste and add a pinch more salt or a squeeze of lemon if needed. Shower with chopped parsley or dill. Serve hot with extra pan juices.