Preheat oven to 425 degrees F (220 degrees C).
On a large baking sheet, toss together the Baby Potato (2 pound), Lemon (1/2), Olive Oil (1 tablespoon), and a generous pinch of salt. Place in the oven and roast for 20 minutes or until the potatoes are fork tender.
Remove the lemon from the pan. Use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about one fourth inch thickness.
In a small bowl, combine Olive Oil (2 tablespoon), Garlic (2 clove), and Oregano Leaves (1/4 cup).
Spoon the mixture evenly over the smashed potatoes. Season to taste with Kosher Salt and Freshly Ground Black Pepper (to taste). Sprinkle with Parmesan Cheese (2 tablespoon).
Return the potatoes to the oven and roast another 20 to 25 minutes or until golden and crisp.
Meanwhile, finely chop half or all of the roasted lemon (peel and all) and add to a small bowl along with the remaining Olive Oil (2 tablespoon), Fresh Basil (2 tablespoon), and a pinch of salt.
Transfer the potatoes to a serving dish. Drizzle the potatoes with the lemon mixture and serve with Feta Cheese (4 ounce).