Method

1. Position racks in centre and bottom of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (do not cut through meat). In a small bowl, mix garlic powder, onion powder, dried oregano, 2 tsp sea salt flakes and 2 tsp freshly ground black pepper. Season pork all over with spice mixture.
2. Place pork on a rimmed baking tray. Roast in centre of oven for 2-21⁄2 hours or until an instant-read thermometer inserted into centre of pork reads 50°C. Remove pork from tray and pour off excess fat.
3. Meanwhile, place potatoes in a large pot of salted water and bring to the boil. Reduce heat and simmer for 12 mins or until potatoes are tender but not breaking apart. Drain into a heatproof colander and place colander over pot. Heat over low heat for 1 min to allow steam to evaporate
4. Increase oven to 250°C (230°C fan-forced). When temperature reaches 250°C, return pork to tray and roast for 30 mins or until skin is crisp and crackling and an instant-read thermometer inserted into centre of pork reads 60°C. Transfer to a carving board and rest for 15 mins.
5. Meanwhile, in a large bowl, toss potatoes with 2 tbs of the oil and season with 1 tsp salt. Transfer potatoes to a baking tray, spreading in an even layer. Roast with the pork, in bottom of oven, at 250°C for 30 mins without turning. Turn potatoes over and roast for a further 15 mins or until crisp all over.
6. Toss potatoes in a large bowl with the chopped garlic, half the fresh herbs and another 1 tbs oil. Season with salt and pepper. In a medium bowl, whisk yoghurt, lemon rind, 11⁄2 tbs lemon juice, remaining 1 tbs oil and 1 tbs water. Season with salt and pepper. Sprinkle potatoes with feta and remaining fresh herbs. Using a serrated knife, cut pork into 2cm-thick slices and serve with the potatoes and yoghurt sauce.

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