Preheat oven to 400° degrees F.
Lightly spray with oil an 11 inch baking dish or cast iron skillet and set aside.
Add the potato wedges to a large bowl and add the rest of the ingredients: olive oil, salt, pepper, dried thyme, dried rosemary, dried oregano, dried marjoram, red pepper flakes and lemon zest if using, minced garlic and capers.
Toss until well coated and the ingredients and combined. Taste the mixture and adjust for salt, keeping in mind that feta will add some saltiness as well.
Add the potatoes to the cast iron pan or baking dish, preferably should be distributed tightly together, but in one layer.
Bake for 30-40 minutes, check if a nice golden-brown crust has formed on the potatoes. At this point stir to bring the white side up.
Bake for another 20 minutes, until golden brown, remove from oven and top with sliced red onions, kalamata olives and crumbled feta cheese. Bake for another 10-15 minutes.**
Check if the potatoes are tender and remove from oven if done.
Top with piquante red peppers, chopped green onions and chives. Add extra crumbled feta cheese if you want.
Garnish with fresh oregano and marjoram and serve immediately.