1. Preheat your oven to 400°F (200°C). Place the potato wedges in a large baking pan.
2. In a bowl, whisk together chicken broth, olive oil, lemon juice, oregano, garlic powder, onion powder (if using), sea salt, black pepper (if using), mustard, and chicken bouillon until well combined.
3. Pour the mixture over the potatoes in the pan and toss to coat thoroughly. Adjust seasoning to taste if necessary.
4. Cover the baking pan tightly with foil and roast for 30 minutes.
5. Remove the foil, toss the potatoes well (you can shake the pan to evenly coat), and lower the oven temperature to 375°F. Continue roasting uncovered for another 30-45 minutes, or until the potatoes are golden and cooked through.
6. For extra crispy edges, broil the potatoes for the last 2-5 minutes, watching closely to avoid burning.
Alternatively, use convection baking for the last 10-15 minutes, tossing halfway through.
7. Remove from the oven and garnish with sliced lemon, fresh oregano, or chopped parsley, and flaky sea salt (optional), if desired. Serve warm.
