Greek-Style Fondant Potatoes
The word fondant means “melting” in French, and refers these potatoes’ meltingly tender texture that results from browning then quickly steaming them. Using the oven to achieve this makes our recipe easy and hands-off.
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.