Preheat the oven to 200c or 390f.
Cut the larger potatoes into wedges and some slices to give lots of different edges and texture. In a small bowl mix the olive oil, lemon zest and juice from ONE lemon and the oregano. Toss this lemon olive oil mixture with the potatoes. Season generously with sea salt and pepper.
Cut the second lemon in half and toss with the potatoes. Don’t squeeze the juice. Let the lemon roast with the potatoes before squeezing.
Roast in the oven with the garlic until the potatoes are tender on the inside and golden and crispy on the outside. This should take about 30 minutes and the potatoes will smell fragrant with lemon and herbs.
Meanwhile, chop the fresh herbs and mix with another 2 tablespoons of olive oil. Add the chopped feta to the herbed olive oil and let marinate until the potatoes are cooked.
Once the potatoes are done, place them on a serving plate or bowl and drizzle with the fresh herb olive oil and the feta cheese. Add extra fresh herbs if desired.