Preheat your oven to 425°F (220°C). Lightly grease a large baking dish. Wash the potatoes thoroughly and cut them into evenly sized halves so they cook at the same rate.

In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper. Add the potatoes and toss until every piece is well coated.

Arrange the potatoes in the prepared baking dish in a mostly single layer. Pour the broth around the potatoes rather than directly over them. Roast uncovered for 30–35 minutes, turning the potatoes once halfway through cooking.

Continue roasting for another 10–15 minutes, or until the potatoes are golden brown, crisp around the edges, and tender in the center. If desired, switch the oven to broil for 1–2 minutes at the end for extra browning, watching carefully.

Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle generously with crumbled feta and fresh parsley. Serve warm with additional lemon wedges.