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Preheat the oven to 425 degrees Fahrenheit. Grease a baking dish, and set aside.
In the bowl of a food processor, add the feta, labne, lemon zest, and 2 tablespoons water. Pulse until smooth. For a thinner texture, add 2 tablespoons water at a time, pulsing in between until the desired consistency is reached. Set aside.
Arrange the potatoes in a single layer on the prepared baking dish. Drizzle the olive oil, garlic, salt, pepper, Greek seasonin, and lemon zest on top. Toss to combine.
Bake 20-25 minutes or until tender, flipping the potatoes halfway through.
Spread the feta mixture on a platter, and arrange the potatoes on top. Garnish with crushed red pepper, parsley, and a drizzle of extra olive oil, if desired.
Store the potatoes and whipped feta in separate airtight containers in the fridge for up to 3 days.