Preheat oven to 400 degrees F convect/fan. In an 8x8 or similar sized baking dish, add the washed and dried baby potatoes. Drizzle with the oil, and toss to coat. Sprinkle with the 1/4 tsp each kosher salt and pepper and toss again.
Place into the oven. Bake for 20 minutes, then toss the potatoes and add a drizzle with a bit more oil if getting dry. Place back into the oven until potatoes are fork tender, approx 15 to 25 minutes.
While the potatoes are roasting, place a small saucepan on the stove over medium-low heat. Mince the garlic and add the vegan butter and minced garlic to the pan and cook 1-2 minutes until fragrant, careful not to burn the garlic.
Add the remaining breadcrumb topping ingredients to the pan and cook on medium-low, until the breadcrumbs are lightly golden brown, stirring periodically.
Then remove from heat and set aside while you finely chop the fresh parsley and crumble the vegan feta (unless yours comes already crumbled).
When the potatoes are done, serve and top with the breadcrumb topping, vegan feta and fresh parsley, and squeeze the lemon juice over top.