Preheat the oven to 425°F.
In a medium bowl, whisk together the olive oil, lemon juice, shallots, oregano, parsley, and garlic. Season the vinaigrette with salt and pepper.
On a heavy large rimmed baking sheet, toss the potatoes with 1/2 cup of the vinaigrette. Reserve the remaining vinaigrette for serving.
Pour the chicken broth around the potatoes. Sprinkle the potatoes with salt and pepper. Roast the potatoes until tender and golden brown, turning occasionally, about 45 minutes.
Cool completely. Using a metal spatula, loosen the potatoes from the baking sheet to prevent sticking.
You can serve the potatoes at this point, but roasting them twice results in a crispier, better final product (continue with the next step if you want to roast them twice).
Preheat the oven to 425°F. Rewarm the potatoes until crisp, about 15 minutes.
Divide the potatoes equally among plates. Drizzle some reserved lemon vinaigrette over the potatoes.
