Heat the oven: Preheat to 425°F (220°C). Place a large, rimmed baking sheet inside to heat up. A hot pan helps crisp the potatoes.

Prep the potatoes: Cut potatoes into chunky wedges or 1.5-inch pieces. Keep them similar in size so they cook evenly.

Parboil for fluff: Add potatoes to a pot of salted cold water. Bring to a boil and cook 6–8 minutes until the edges are just tender but centers still firm. Drain well and let steam off for a minute.

Rough them up: Return potatoes to the pot. Shake gently to roughen the edges. This creates craggy bits that crisp in the oven.

Make the marinade: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme (if using), salt, pepper, and broth if you want extra tenderness. The broth steams the potatoes at first, then evaporates, leaving flavor behind.

Toss thoroughly: Add warm potatoes to the bowl and toss until fully coated. Warm potatoes absorb flavor better.

Roast on a hot tray: Carefully remove the hot baking sheet. Spread potatoes in a single layer with space between pieces. Don’t crowd them or they’ll steam instead of crisp.

Roast until golden: Bake 20 minutes. Flip gently, then roast another 15–20 minutes until deep golden and crisp at the edges.

Add feta: Sprinkle crumbled feta over the hot potatoes and return to the oven for 3–5 minutes, just until the feta softens and warms. You want it melty at the edges, not fully melted away.

Finish and serve: Transfer to a platter. Shower with fresh parsley or dill, a pinch of red pepper flakes if you like heat, and a final squeeze of lemon if needed. Taste and adjust salt and pepper.