Preheat your oven to 425°F (220°C). Thoroughly wash the potatoes and slice them lengthwise into thick-cut wedges, leaving the skin on for a rustic texture. In a large mixing bowl, whisk together the olive oil, chicken broth, fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper. Toss the thick-cut potatoes in this liquid until every wedge is thoroughly coated.

Transfer the coated potato wedges and all the liquid into your rustic white ceramic baking dish. Arrange them in a single layer as much as possible. Tuck the two whole fresh rosemary sprigs and the fresh lemon wedges among the potatoes, resting the lemon wedges near the edge of the dish.

Cover the ceramic baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. This covered phase traps the steam from the broth and lemon juice. It ensures the potatoes develop a soft, fluffy-looking interior.

Remove the aluminum foil carefully, as hot steam will escape. Return the uncovered dish to the oven and roast for an additional 30 to 35 minutes until the broth evaporates and the potatoes begin to fry in the glistening olive oil coating.

Roast until the wedges have deeply golden-brown, charred crispy edges. If necessary, broil on high for the last 2-3 minutes to blister the edges perfectly.

While the potatoes are still piping hot, scatter the generous chunks and crumbles of creamy white feta cheese unevenly over the top. Sprinkle the tiny specks of dried oregano and pull fresh green rosemary needles from their stems, letting them cling to the roasted potato surfaces. Serve immediately.