Boil potatoes. Wash the potatoes and get rid of any eyes or weird patches you don’t like. Put the potatoes in water and bring to a boil. Add salt and boil for 15-20 minutes, or until tender. While the potatoes are boiling, preheat the oven to 425 F.
Roast potatoes. Drizzle a baking sheet with ¼ cup olive or vegetable oil and sprinkle with salt and pepper. Drain the potatoes well and dump them onto the baking sheet. Using the heel of your hand or the bottom of a glass, gently smash the potatoes. Roast them near the heat source of your oven—for me, that was the bottom of the oven. Roast for 10-15 minutes, or until the bottom is browning. Flip the potatoes with a spatula, sprinkle with kosher salt, and cook for 5-10 minutes.
Roast everything. Tuck the cubes of feta and the artichoke hearts into any open spaces, and then add the salmon. Note—you do not need to be precious about keeping things separate when you run out of open spaces. Just toss everything on there. The only thing that matters is the feta—you’ll want that touching the pan so it gets browned on the bottom. Roast for another 10-15 minutes until the potatoes are crispy, the feta is browned on the bottom, and everything is warmed through.
Add sauce and herbs and serve. While the dish is in the oven, mix the pesto, butter, and lemon juice in a small bowl. As soon as the dish comes out of the oven, sprinkle with herbs and slather with the pesto sauce. I don’t recommend tossing this because then your potatoes wil lcompletely fall apart.
