Annie & Skyler Main dishes be warned—this enticing side dish (or appetizer!) is destined to steal the show. We riffed on classic melting potatoes, aka fondant potatoes, by adding zesty Greek-style seasonings and a fresh flourish of herby, olive-feta goodness. These thick-sliced potatoes start with a good browning in the oven, then a quick hit of steam—via a little fresh-squeezed lemon juice—creates the silky-smooth interior. Flavor-packed toppings, including our epic DIY seasoning, make them INCREDIBLE. Let us show you the way, Orbiters!
4 Steps to Potato Heaven
1) Slice and Soak Brining the cut potatoes in salt water flavors them inside, and also removes excess starch, which can prevent the potatoes from becoming crispy. Look in the bottom of the bowl, and you’ll see the starch you’ve washed off!
2) Drain and Dry Drain the potatoes in a colander and use a clean dish cloth to blot them dry. Spread the potatoes in a greased baking pan. It’s all about the single layer here, folks—no overlapping!
3) Roast until Crisp Roast potatoes, turning once, until browned and crisp. Just look at that caramelized goodness.
4) Squeeze, Steam, and Serve Squeeze the lemon juice over the potatoes (liquid = steam), then add the seasoning, olives, parsley, and shallot. Cover loosely with foil, then roast 10 minutes more. Add more seasoning, if you like, then serve.
Olive More Flavor! For the best, biggest flavor, look for pitted Kalamata olives that are marinated in olive oil and Mediterranean-style spices. Check out your favorite olive bar or look near the other refrigerated antipasto foods at your supermarket.
Greek-Style Seasoning This stuff tastes amazing on everything—veggies, steaks, chicken, you name it. Store in an airtight jar out of direct sunlight up to 6 months.
2 Tbsp. dried oregano
1 Tbsp. kosher salt
1 Tbsp. dried marjoram
2 tsp. black pepper
2 tsp. lemon zest
1 tsp. dried dill
2 tsp. garlic powder
• Mix all ingredients together, then rub together with your fingers to incorporate the lemon zest and slightly crush herbs. Let stand, uncovered, about 2 hours before transferring to a spice jar.
Greek-Style Fondant Potatoes
Ingredients
- 1½ to 2 lb. baby Yukon gold potatoes
- 2 tsp. kosher salt
- 3 Tbsp. olive oil
- 1 lemon, halved
- 1 Tbsp. Greek-style seasoning (see recipe, above)
- ¼ chopped marinated pitted kalamata olives
- 1 to 2 oz. feta cheese, crumbled (about ⅓ cup)
- 1 to 2 Tbsp. chopped fresh parsley
- 1 small shallot, finely chopped
Instructions
- Cut potatoes into ¾-inch thick slices. Transfer to a medium bowl and add enough cool water to cover. Add the 2 tsp. salt. Stir with your hand until dissolved; let stand 20 minutes to 1 hour. Drain potatoes and pat dry.
- Meanwhile, preheat oven to 425°F. Grease a baking pan with cooking spray; drizzle with 1 Tbsp. olive oil. Spread potatoes in a single layer on the baking pan. Drizzle with remaining oil. Roast, turning once, until well-browned and crisp on both sides, 35 to 40 minutes.
- Squeeze 1 lemon half over potatoes. Sprinkle evenly with Greek seasoning. Top with olives, feta, parsley, and shallot. Cover loosely with foil and roast 10 minutes more. Cut remaining lemon half into wedges. If desired, season with additional Greek seasoning. Serve with lemon wedges.
