Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper. Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.

Step 3

In a 9x13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use the store bought kind for the best browning and crispiness!).

Step 4

Place potatoes cut-side down firmly onto the cheese in a single layer.

Step 5

Roast the potatoes for 35 to 40 minutes until potatoes are fork-tender and parmesan cheese is nice and golden brown. (This is easiest to see with a glass pan!)

Step 6

If using, spread about 1 cup of the roasted garlic feta dip on the bottom of a platter, then use a flexible turner to scoop up the potatoes and flip them upside down onto the feta dip/sauce. Immediately garnish with lemon zest, fresh herbs and a little sprinkle of flaky sea salt. Serve remaining roasted garlic feta sauce on the side for dipping. Alternatively, you can serve the potatoes immediately with your dipping sauce of choice, but I love my roasted garlic whipped feta dip for this one!