Preheat oven to 400°F (200°C).

Arrange the potato wedges in a large baking dish. Drizzle with olive oil, then add chicken broth, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and black pepper. Toss until evenly coated.

Roast for 45–50 minutes, turning the potatoes halfway through, until they are tender inside and golden brown with crispy edges.

While the potatoes roast, prepare the whipped feta by blending feta cheese, Greek yogurt, cream cheese, olive oil, lemon juice, and garlic until smooth and creamy.

Spread the whipped feta onto a serving platter or individual plates.

Arrange the hot roasted Greek lemon potatoes over the whipped feta.

Garnish with chopped parsley and a little extra lemon zest if desired. Serve immediately while warm.