Crispy Oregano Smashed Potatoes with Feta and Lemon: A Mediterranean Twist on a Classic Side

Preheat the Oven: Preheat oven to 425°F (220°C).
Roast the Potatoes: Coat the baby potatoes and lemon halves with 1 tablespoon of olive oil and a pinch of salt. Roast in the preheated oven for 20 minutes.
Smash the Potatoes: Remove the lemon halves from the oven. Use a fork or potato masher to gently smash the potatoes.
Season the Potatoes: Mix 2 tablespoons of olive oil with the minced garlic and chopped oregano. Drizzle the mixture over the smashed potatoes. Season with salt, pepper, and grated parmesan cheese. Roast the potatoes for another 20-25 minutes, or until they are golden and crispy.
Prepare the Lemon Sauce: Chop the roasted lemon halves and mix with the remaining olive oil, fresh basil, and a pinch of salt.
Finish the Dish: Pour the lemon and basil mixture over the roasted potatoes, then sprinkle crumbled feta cheese on top.
Serve: Serve warm and enjoy the crispy, herbed perfection!
Serving and Storage Tips: