Preheat the oven at 350 degrees F (180 degrees C).
Peel the Russet Potato (3), cut into large quarters, and place in a 9x13-inch baking dish.
In a bowl, mix Chicken Broth (1 cup), Olive Oil (1/2 cup), Lemon Juice (1/4 cup), Garlic (1 clove), Dried Oregano (1/2 teaspoon), Paprika (1/2 teaspoon), Salt and Pepper (to taste) and pour over potatoes.
Cover with foil and bake for 1 1/2 hours, or until potatoes are fully cooked.
Remove foil and bake at 400 degrees F (200 degrees C) until potatoes are crispy and liquid is almost gone, 15-30 minutes.
Serve warm, garnished with additional herbs if desired.