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Cut the potatoes in half. Place them in a large bowl and add olive oil, smoked paprika, chili powder, garlic powder, ground coriander black pepper and salt. Mix well.
Place the potato wedges on a single layer on a baking sheet lined with parchment paper and roast for 30 minutes at 200°C until golden brown (or 25 minutes at 200°C in an air fryer).
Meanwhile, in the bowl of your food processor, combine the feta, Greek yogurt, sour cream, and lemon juice. Add salt and blend until creamy.
On a serving dish, spread the feta cream and top with the roasted potatoes. Garnish with spring onions, fresh parsley, crumbled feta, and finish with a drizzle of olive oil and a sprinkle of smoked paprika.