Cut potatoes into 8 or 16 pieces, depending on size of potato. You want the pieces around the same size for even cooking.
Put in a baking dish. Add the rest of the ingredients and use your hands to coat.
Bake for 45-50 minutes until brown on the edges or if you made the soft version, until the broth has evaporated and they are cooked through.
Serve alone or with a Greek salad, Gyro, or other Greek dish!
Notes
The different potato types will yield different results. If you like it soft and fluffy on the inside, then use russet but if you want it more firm and smooth, use Red or Yukon gold.
The extra cup of veggie broth is for potatoes that end up soft all over. Not with crisp edges like if you don’t use it. The broth will evaporate as it cooks, just watch them as they cook to see if you need more.