Preheat your oven to 425°F (220°C).

Wash and cut the potatoes into uniform wedges or halves. Place them in a large mixing bowl.

In a separate bowl, whisk together the olive oil, fresh lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper.

Pour the liquid mixture over the potatoes and toss well. If using, sprinkle with semolina flour and toss again.

Transfer the potatoes and all of the liquid into a large unlined metal roasting pan or rimmed baking sheet in a single layer.

Roast uncovered for 40 minutes, allowing the potatoes to absorb the liquid and become tender.

Remove from the oven, use a spatula to carefully flip the potatoes, and return to the oven for another 15-20 minutes, or until the liquid has evaporated and the potatoes are frying in the oil and becoming crispy and golden brown.

Remove from the oven, transfer to a serving dish, and immediately garnish with crumbled feta cheese, fresh parsley, and coarse sea salt.