In a large mixing bowl, add the olive oil, lemon juice, chicken stock (or bone broth), garlic powder and oregano and whisk together. Add in your potato wedges and toss them until well coated.
Add the potatoes to parchment paper lined baking sheet, making sure to spread them out. Season liberally with salt and pepper.
Bake for 35 minutes, flip the potatoes, then bake for another 20 minutes. To finish them, I recommend using the broiler on high for just 2-3 minutes or until the edges brown!
*I prefer to use garlic infused olive oil here INSTEAD of adding garlic powder, like this one!