Instructions

• Preheat oven to 400°F. Lightly spray an 11-inch baking dish or a cast-iron skillet with oil and set aside.
• Put the potato wedges in a large bowl. Add the minced garlic, 1/3 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon coarse ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 tablespoon dried oregano, 1 teaspoon dried marjoram, 1/4 teaspoon red pepper flakes (if using), 1 tablespoon lemon zest (if using), and 1 1/2 tablespoons capers.
• Toss the potatoes and seasoning until the wedges are evenly and thoroughly coated. Adjust salt if desired, keeping in mind the feta will add additional saltiness.
• Transfer the coated potato wedges to the prepared baking dish or skillet. Arrange them in a single layer, packed fairly tightly but not stacking them on top of one another.
• Bake for 30–40 minutes, until a golden-brown crust has formed on the exposed surfaces.
• Use a spatula or tongs to stir and turn the wedges so any less-browned sides are exposed. Return the dish to the oven and bake for another 20 minutes, until the potatoes are well browned.
• Remove the dish from the oven and evenly top the potatoes with the thinly sliced 1/4 red onion, 1/3 cup kalamata olives, and 1/2 cup crumbled feta cheese. Return to the oven and bake 10–15 minutes more, until the potatoes are fork-tender and the toppings are warmed.
• Remove from the oven. Top with the 6–8 piquante red peppers, chopped green onion, and chopped chives. Add extra crumbled feta if desired.
• Garnish with fresh oregano and marjoram and serve immediately.