Preheat the oven to 400?F.

Cut the potatoes into quarters. Mix the olive oil, lemon zest, juice from one lemon, and dried oregano in a small bowl. Toss this mixture with the potatoes. Season generously with sea salt and pepper.

Cut the second lemon in half and toss with the potatoes. Do not 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, about 30-40 minutes.

Meanwhile, chop the fresh herbs and mix them 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.