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Preheat the oven to 450°F.
While the oven is preheating, cut the potatoes into ½-inch wedges. Transfer them to a rimmed baking sheet, then toss them with the olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon pepper. In a measuring cup, combine the broth and lemon juice, then pour over the potatoes.
Transfer the pan to the oven and roast the potatoes until they begin to soften, 25 to 30 minutes.
While the potatoes are roasting, set a box grater in a large bowl. Grate the onion on the large holes of the box grater (you should have about ½ cup), and grate the garlic on the small holes. Add the breadcrumbs, egg, chopped herbs, remaining 1 teaspoon dried oregano, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and stir to combine. Add the ground beef and mix gently to combine, then fold in the feta, if using. Form the mixture into eight 3-inch patties.
When the potatoes are ready, place the patties on top of the potatoes and return the baking sheet to the oven. Bake until the biftekia are cooked through, the potatoes are tender, and the liquid is nearly evaporated, about 20 minutes. Garnish with more chopped fresh herbs and serve.