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Boil potatoes: Add the potatoes to a large pot and fill with enough cool water to cover the potatoes by about an inch. Bring the potatoes to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are tender and can be easily pierced with a knife. Drain the potatoes in a colander and allow to cool slightly.
Preheat the oven to 450°F.
Make the lemon garlic butter: While the potatoes are cooling, combine the olive oil, salt and pepper, melted butter, oregano, and lemon zest and minced garlic.
Smash the Potatoes: Place the potatoes about an inch apart on a large baking sheet. Use the palm of your hand or the bottom of a small bowl or glass to gently smash, or flatten, the potatoes, trying to keep them in one piece.
Dress the Potatoes: Drizzle the potatoes with the olive oil mixture.
Bake the Potatoes: Bake for 20-25 minutes until the edges are crispy and golden. Remove the potatoes from the oven and plate. Serve with a squeeze of fresh lemon juice or lemon wedges on the side and sprinkled with parsley and feta and enjoy.