Lemon Potatoes

Recently I went to a Greek restaurant and had something called lemon potatoes.  I don't recall these when I was in Greece...and I can't believe I'd forget them as they were soooooooo good.  I tried to recreate them at home, and they were almost as good.  Hot or cold....(I have a thing with cold leftovers)

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled

1/2 cup fresh squeezed lemon juice

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon seat salt or kosher salt

1/4 teaspoon pepper

1 (14 1/2 ounce) can chicken broth

1. Peel potatoes and cut them in finger like strips (each half in about 3-4 pieces usually) 
2. Let them stand in water while preparing sauce
3. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
4. Dry off the potatoes, and put all of them in the bag and let marinate for 2-3  hours.
5. Preheat oven to 400 degrees.
6. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. (You don't want the potatoes to either be COMPLETELY submerged in liquid or very dry either)
7. Roast for 1hr 10min, turning occasionally.
8. Put under the broiler for 5 minutes to crisp them up.

There will be a lot of liquid left over.  That is great to either use as a Greek salad dressing base, pour over gyro/souvlaki meat or use to keep the leftover potatoes in...they are even more lemony the next day!