Wash the baby potatoes thoroughly. In a large pot, bring salted water to a boil. Add potatoes and cook for 8-10 minutes until fork-tender. Drain and cool slightly.

In a large mixing bowl, combine minced garlic, chopped parsley, lemon juice, dried oregano, and olive oil. Whisk together until well mixed.

Gently toss the cooled potatoes with the dressing in the mixing bowl, ensuring each potato is coated.

Transfer the potato mixture into the refrigerator and chill for about 5 minutes.

Crumble feta cheese over the potato mixture and gently toss to incorporate.

Garnish with lemon zest and extra parsley if desired. Serve immediately, or let flavors marry before serving.