Rinse the baby potatoes thoroughly under cool running water to remove any dirt.

In a large pot, fill it with water and add a generous pinch of salt. Bring the water to a boil, then carefully add the cleaned potatoes. Allow them to boil for about 5-7 minutes until they are just tender but still firm.

Preheat your oven to 230°C (446°F).

Transfer the parboiled potatoes onto a large baking tray lined with parchment paper. Drizzle with olive oil and toss to coat, then roast in the preheated oven for 12-15 minutes until golden and crispy.

Gently smash each potato lengthwise using a spatula without completely breaking them apart to create more surface area for crisping.

Drizzle smashed potatoes with more olive oil and sprinkle with kosher salt and ground pepper. Crumble feta cheese on top.

Thinly slice the onion and distribute over the potatoes, then sprinkle dried oregano across the tray.

Return the baking tray to the oven and bake for an additional 10 minutes until the feta melts and the onions soften.