Rustic Mediterranean Potato and Olive Skillet Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold or yellow potatoes, thinly sliced
• 3 tbsp + 2 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup (80 g) pitted Kalamata olives, halved
• 1/4 cup (40 g) pitted green olives, sliced
• 1 1/2 tsp kosher salt; 1/2 tsp black pepper
• 1 tsp dried oregano; 1 tsp chopped fresh rosemary; 1 tsp chopped fresh thyme
• 1/2 tsp smoked paprika; pinch red pepper flakes (optional)
• Zest of 1/2 lemon + 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/3 cup (50 g) crumbled feta (optional)

Do This

• 1. Heat oven to 400°F (200°C). Thinly slice potatoes; prep onion, garlic, and olives.
• 2. In a 10–12 inch oven-safe skillet, sauté onion in 2 tbsp olive oil with a pinch of salt until soft; stir in garlic for 30 seconds.
• 3. In a bowl, toss sliced potatoes with 1 tbsp olive oil, salt, pepper, oregano, rosemary, thyme, smoked paprika, red pepper flakes, and olives.
• 4. Spread onion-garlic mixture evenly in skillet. Layer potato-olive mixture over top, overlapping slices; press down gently.
• 5. Drizzle with remaining 2 tbsp olive oil, cover tightly with lid or foil, and bake 25 minutes.
• 6. Uncover, baste potatoes with pan juices, and bake 18–22 minutes more until tender and golden-crisp at the edges.
• 7. Finish with lemon zest and juice, parsley, and feta (if using). Rest 5–10 minutes before serving warm.

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Why You’ll Love This Recipe

• Big Mediterranean flavor from briny olives, herbs, and good olive oil, using simple pantry ingredients.
• All made in one skillet, from stovetop to oven, for easy cooking and minimal cleanup.
• Rustic and cozy enough for a winter dinner, yet bright and fresh enough for a summer spread.
• Works as a hearty side dish or a light vegetarian main with a salad on the side.

Grocery List

• Produce: Yukon Gold or yellow potatoes, yellow onion, garlic, lemon, fresh rosemary, fresh thyme, fresh parsley
• Dairy: Feta cheese (optional)
• Pantry: Extra-virgin olive oil, pitted Kalamata olives, pitted green olives, kosher salt, black pepper, dried oregano, smoked paprika, red pepper flakes (optional)

Full Ingredients

For the Potato and Olive Skillet Bake

• 2 lb (900 g) Yukon Gold or other yellow potatoes, scrubbed and thinly sliced about 1/8 inch (3 mm) thick
• 3 tbsp extra-virgin olive oil, plus 2 tbsp for drizzling (5 tbsp total)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup (80 g) pitted Kalamata olives, halved
• 1/4 cup (40 g) pitted green olives (such as Castelvetrano), sliced
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tsp finely chopped fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp smoked paprika (optional, for color and a subtle smoky note)
• Pinch of red pepper flakes (optional, for gentle heat)

To Finish

• Zest of 1/2 lemon (about 1 tsp packed zest)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp chopped fresh flat-leaf parsley
• 1/3 cup (50 g) crumbled feta cheese (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the vegetables

Preheat your oven to 400°F (200°C) with a rack in the center position.

Scrub the potatoes well (no need to peel unless you prefer them peeled). Using a sharp knife or mandoline, slice the potatoes into rounds about 1/8 inch (3 mm) thick. Try to keep the slices as even as possible so they cook at the same rate.

Thinly slice the yellow onion. Mince the garlic cloves. Halve the Kalamata olives and slice the green olives. Set everything aside in separate piles or small bowls so they are ready when you need them.

Step 2: Start the flavor base in the skillet

Place a 10–12 inch oven-safe skillet (cast iron is ideal) over medium heat. Add 2 tbsp of the olive oil.

When the oil is shimmering, add the sliced onion and 1/2 tsp of the kosher salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft and starting to turn golden around the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Turn off the heat and spread the onion-garlic mixture into an even layer over the bottom of the skillet. This becomes a sweet, savory bed that keeps the potatoes from sticking and adds flavor to every bite.

Step 3: Season the potatoes and olives

While the onions are cooking (or right after), place the sliced potatoes in a large mixing bowl. Add 1 tbsp olive oil, the remaining 1 tsp kosher salt, the black pepper, dried oregano, chopped rosemary, chopped thyme, smoked paprika (if using), and a small pinch of red pepper flakes if you like a gentle kick.

Toss with clean hands or tongs until every slice is lightly coated in oil and seasoning. Add the halved Kalamata olives and sliced green olives to the bowl, and gently toss again to distribute them evenly among the potatoes without breaking them up too much.

Step 4: Layer everything in the skillet

With the heat still off, keep the onion-garlic layer spread across the bottom of the skillet. Add about half of the potato and olive mixture, arranging the slices in a slightly overlapping circular pattern if you like a more decorative look. Scatter some olives between layers so each scoop will have a bit of everything.

Add the remaining potato-olive mixture on top, again overlapping the slices. Use your hands or a spatula to gently press the layers down so they form a fairly snug, even layer. This helps the potatoes cook evenly and creates those lovely, rustic stacked slices once baked.

Step 5: Drizzle, cover, and start baking

Drizzle the top with the remaining 2 tbsp olive oil, making sure to coat as much surface area as you can. This encourages browning and crisp edges.

Cover the skillet tightly with a lid or a sheet of aluminum foil crimped firmly around the edges. Transfer the skillet to the preheated oven and bake for 25 minutes. During this covered phase, the potatoes will steam and soften.

Step 6: Uncover and crisp the top

After 25 minutes, carefully remove the skillet from the oven and take off the lid or foil (watch for steam). Use a spoon to scoop a little of the hot oil and juices from the edges and drizzle them over the top layer of potatoes.

Return the uncovered skillet to the oven and bake for another 18–22 minutes, until the potatoes are tender all the way through when pierced with a knife and the top is golden with some nicely browned, crisp edges.

If you want extra color and crunch, you can switch the oven to broil for the last 2–3 minutes. Watch very closely so the potatoes and olives do not burn.

Step 7: Finish with lemon, herbs, and feta

Remove the skillet from the oven and let it sit for 5–10 minutes. This brief rest helps the layers settle and makes serving easier.

Sprinkle the lemon zest evenly over the top, then drizzle on the lemon juice. Scatter over the chopped parsley and, if using, the crumbled feta. Taste a small piece of potato and add a tiny pinch more salt or pepper if needed (remember the olives and feta are naturally salty).

Serve the bake straight from the skillet, scooping generous wedges with a large spoon or spatula. It is delicious on its own or alongside roasted chicken, grilled fish, or a simple green salad.

Pro Tips

• Slice evenly: Aim for uniform 1/8-inch slices. A mandoline makes this fast and helps the potatoes cook at the same speed.
• Do not skimp on oil: The olive oil is key to both the flavor and the texture. It keeps the potatoes tender in the center and crisp on the edges.
• Adjust for saltiness: Olives and feta can be quite salty. Taste your olives first; if they are very salty, slightly reduce the added salt in the potato mixture.
• Use the right pan: A heavy cast-iron or enameled skillet holds heat well and promotes even browning. A thinner pan may cause hot spots or sticking.
• Let it rest: The 5–10 minute rest before serving allows the layers to firm up a bit, so it scoops more neatly and tastes more cohesive.

Variations

• Tomato and herb version: Tuck a handful of halved cherry tomatoes or a few slices of sun-dried tomato between the potato layers, and add extra fresh thyme and oregano for a brighter, more summery flavor.
• Garlic and rosemary only: Skip the smoked paprika and red pepper flakes, double the rosemary, and add an extra clove of garlic for a simpler, deeply aromatic version.
• Cheesy gratin-style: Sprinkle 1/2 cup (50 g) shredded Parmesan or pecorino between the potato layers along with the olives, and a little more on top for a richer, more indulgent bake.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover the skillet tightly or transfer portions to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or rewarm larger portions in a 350°F (175°C) oven for about 15–20 minutes, loosely covered with foil, until hot all the way through. For a crisper top after reheating, remove the foil for the last few minutes. This dish can be assembled up to 1 day ahead (through Step 4); cover tightly and refrigerate, then bake straight from the fridge, adding 5–10 extra minutes to the covered baking time. Freezing is not recommended, as potatoes tend to become grainy once thawed.

Nutrition (per serving)

Approximate values for one of 4 servings, made without feta: about 370 calories, 24 g fat, 33 g carbohydrates, 4 g fiber, 6 g protein, and a good amount of vitamin C and potassium from the potatoes. Adding feta will increase the calories and protein slightly and add calcium.