Instructions:
- Preheat oven to 425°F (220°C). Wash and cut potatoes into even, bite-sized pieces.
- Toss potatoes thoroughly with 3 Tbsp olive oil, salt, pepper, and paprika. Spread in a single layer on the baking sheet(s). Roast for 35–45 minutes, flipping halfway, until deeply golden brown and crispy.
- While potatoes roast, whisk together lemon juice, Dijon mustard, minced garlic, and a pinch of sugar in a jar or small bowl. Slowly drizzle in the 1/2 cup extra virgin olive oil, whisking vigorously to emulsify slightly. Season with salt and pepper.
- Thinly slice the red onion; rinse briefly under cold water and pat dry. Chop fresh herbs.
- Remove crispy potatoes from the oven. Immediately transfer them to a large mixing bowl.
- Pour about half of the dressing over the warm potatoes. Toss gently and let stand for 5 minutes so the warmth helps absorb the flavour.
- Add the sliced red onion, crumbled feta, dill, and parsley to the bowl. Gently toss again, adding more dressing as needed to coat lightly.
- Taste, adjusting salt, pepper, or lemon juice if necessary. Serve warm or at room temperature.