1-First, preheat your oven to 400ºF and wash and cut the potatoes into quarters for even roasting.

2-In a small bowl, mix 5 tablespoons of olive oil (divided as needed), the zest and juice from one lemon, and 1 tablespoon of dried oregano, then toss the quartered potatoes with this mixture and season with sea salt and black pepper to taste.

3-Arrange the potatoes in a single layer on a baking tray, add the second lemon halved without squeezing, and include 3 cloves of minced garlic before roasting.

4-Roast for 30-40 minutes, turning halfway through, until the potatoes are tender inside and golden and crispy outside.

5-While the potatoes cook, chop ½ cup of fresh herbs and mix them with the remaining olive oil.

6-In another bowl, combine ¼ cup of crumbled feta cheese with the herb-olive oil mixture and let it marinate.

7-Once done, serve the potatoes topped with this herbed feta mixture, adding extra fresh herbs if you like.