Make the lemon mixture.
Preheat oven to 400ºF (200ºC). In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
Add the potato wedges to the bowl and toss to combine.
Spread on a baking sheet.
Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
Roast the potatoes.
Roast the potatoes until tender and the stock is absorbed, about 35 min. Flip and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 min.
Garnish and serve.
Serve garnished with the remaining oregano.