Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a medium-sized mixing bowl, combine the potatoes, salt, ground black pepper, oregano, olive oil, and lemon juice. Toss to coat the potatoes evenly.

Arrange the potatoes in a single layer on the prepared baking sheet and bake for 30 minutes or until golden brown and easily pierced with a fork.

Melt the butter over medium heat in a large, heavy-bottomed skillet. Add the garlic and sauté for 15 seconds or until fragrant.

Turn the heat up to medium-high. Stir in the wine and let it cook for 30 seconds. Add the lemon juice and the frozen peas. Turn the heat to medium-low and cook for 1 to 2 minutes or until the peas are bright in color and heated through.

Add the freshly roasted potatoes to the pan and toss to coat them in the sauce.

Remove from heat and serve.