Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine potato wedges, 2 tablespoons olive oil, lemon juice, minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp pepper. Toss well to coat, ensuring every potato piece is glistening with the lemon-herb mixture.
Step 2: Spread the seasoned potatoes in a single layer on a large baking sheet. Make sure not to overcrowd the pan; use two baking sheets if necessary to ensure even roasting and crispiness. Roast for 20 minutes.
Step 3: Flip the potatoes and roast for another 15-20 minutes, or until tender on the inside and beautifully golden brown and slightly crispy on the outside. Taste and adjust seasoning if needed.
Step 4: While potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 5-7 minutes, until softened and bright green. Season lightly with salt and pepper. Set aside.
Step 5: In a separate non-stick skillet, melt butter or heat the remaining 1 tablespoon of olive oil over medium-high heat. Crack in the eggs. Cook for 2-3 minutes, until the whites are set and crispy at the edges, and the yolk is still wonderfully runny (or cook to your preferred doneness).
Step 6: To serve, divide the roasted Greek lemon potatoes among plates. Top generously with the sautéed kale, crumbled feta cheese, and a perfectly crispy fried egg. Garnish with fresh parsley or dill if desired. Serve these vibrant Greek Lemon Potatoes with Kale, Feta, and Crispy Fried Eggs immediately and enjoy your flavorful meal!