Lemony Broiled Potatoes with Halloumi Cheese
Thin-sliced Yukon Gold potatoes broil in olive oil and lemon, then finish with golden halloumi and oregano for a bright, salty skillet side.
Prep 15 min · Cook 10 min · Total 25 min · Makes 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound Yukon Gold potatoes, sliced 1/8 inch thick
- Kosher or sea salt
- Freshly ground black pepper
- 1/4 cup fresh lemon juice, from about 1 lemon, plus zest of 1 lemon
- 8 ounces halloumi cheese, thinly sliced
- 2 teaspoons dried oregano
Directions
Heat the broiler, then position the upper oven rack about 6 inches from the heating element. Pour the olive oil into a 12-inch cast iron skillet and coat the surface evenly. Arrange the potato slices in the pan in one circular, slightly overlapping layer, then season with salt and pepper. Broil until the potatoes are lightly puffed, nearly tender, and browned across the top, about 7 minutes. Spoon the lemon juice over the potatoes and scatter the zest over everything. Lay the halloumi evenly over the potatoes, then return the skillet to the broiler until the cheese is browned all over and the potatoes are cooked through, about 4 minutes. Finish with oregano and serve.