Peel 3 large russet potatoes, cut into large quarters, and place in a 9x13in baking dish.
Mix ½ cup olive oil, ¼ cup fresh squeezed lemon juice, 1 cup chicken broth, 2 crushed garlic cloves, ½ teaspoon oregano, ½ teaspoon paprika, and salt and pepper.
Pour mixture over potatoes.
Cover with foil and bake at 350 for 1 ½ hours or until potatoes are fully cooked.
Remove foil and bake at 400 until potatoes are crispy and liquid is almost gone. (approximately 15-30 minutes)
Note: These can be made in advance. Follow steps 1-4. Cool and refrigerate. When ready to serve, reheat potatoes in tinfoil until potatoes are warm. Then follow step 5. Note: Add fresh chopped parsley for a pretty garnish.