Lemony Grilled Potato and Burrata Flatbreads

This recipe for Lemony Grilled Potato and Burrata Flatbreads originated, as a fair number of my recipes do, from a frantic late afternoon fridge and pantry raid when I looked at the clock around 5pm and realized I hadn't even thought about what to make for dinner yet. It's like a cross between a pizza and an open-faced sandwich with vibes of those mouthwatering lemony roasted potatoes you find at Greek restaurants. Indeed, it even utilizes my Greek Island Spice Blend, which adds a fun herbal, garlicky, onion-y kick. It's quick. It's easy. It's delicious. And it deserves a spot on your Meatless Monday rotation.

Enough yammering. Let's get cooking!

Lemony Grilled Potato and Burrata Flatbreads

Serves 4

Ingredients:

• 1 pound Yukon Gold potatoes, thinly sliced

• 2 teaspoons Greek Island Spice Blend, divided

• 3/4 cup extra virgin olive oil, divided, plus more for serving

• 1 lemon, cut in half

• 4 small (8") flatbreads

• 8 ounces burrata cheese

• 1 teaspoon minced preserved lemon peel (or zest from 1 lemon)

Directions:

1. Preheat oven to 400F. Toss potatoes, 1 1/2 teaspoons Greek Island Spice Blend, and 1/2 cup olive oil in a medium bowl so that everything is coated in oil and seasoned. Spread the potatoes onto a rimmed baking sheet lined with parchment, and place the lemons halves on the baking sheet cut side down. Roast, tossing potatoes halfway through, until potatoes are tender and crisp in spots and the cut side of the lemons are golden brown, about 30 minutes. (NOTE: You can roast the potatoes and lemons up to 3 days ahead of time. Allow them to cool, cover, and chill until ready to use.)

2. Prepare a grill for medium-high indirect heat (for a gas grill, leave 1 burner off; for a charcoal grill, bank the coals to one side) OR heat a grill pan over medium-high. Brush one side of each flatbread with some of the remaining 1/4 cup of olive oil. Place oiled side onto the hot part of the grill and cook until lightly charred. Meanwhile, brush the second side of each flatbread with some olive oil, flip the flatbreads and lightly grill the other side. Transfer flatbreads to a baking sheet.

3. Squeeze the roasted lemon halves over the potatoes and toss to coat. Arrange the roasted potatoes over the charred side of the flatbreads. Top with torn pieces of burrata and sprinkle with the remaining Greek Island Spice Blend.

4. Place flatbreads over the cooler side of the grill or, if using a grill pan, transfer flatbreads on baking sheet to a 450F oven. Cook until cheese is warmed through and the crusts are crispy.

5. Transfer flatbreads to a cutting board. Drizzle with a little more olive oil and sprinkle with minced preserved lemon peel (or fresh lemon zest).