Preheat the oven to 400°F. Line a 9x12-inch baking dish or high-rimmed baking sheet pan with aluminum foil (for easy cleanup).

In the baking dish, place potatoes in an even layer leaving a little space between them.

In a medium bowl, whisk together the vegan chicken broth, olive oil, oregano, and black pepper. Pour the broth mixture over the single layer of potato wedges.

Roast potatoes for 1 hour, or until the potatoes are fork-tender with golden brown edges.

Transfer to a serving dish and sprinkle with lemon zest. Serve warm.