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Active Time: 15 Minutes
Total Time: 25 Minutes
Yield: Makes 24 Filled Potatoes
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| The combination of feta, olives, and pine nuts nestled in a potato is divine. For a creative presentation, cut a lemon in half and use it as an oasis for a fresh herb bouquet (cut a thin slice off the bottom so it will lie flat). Rosemary and thyme work well because they don't wilt. |
RECIPE INGREDIENTS
| For the Potatoes: |
| 12 small new potatoes, uniform in size and shape |
| 6 cups water |
| 1 1/2 teaspoons kosher salt |
| For the Feta: |
| 1/2 cup feta cheese |
| 1/4 cup toasted pine nuts |
| 2 tablespoons chopped green olives |
| 1 tablespoon extra-virgin olive oil |
| 1 tablespoon dried currants |
| 1/2 teaspoon chopped lemon zest |
| 1/4 teaspoon oregano |
| 1/4 teaspoon pepper |
| 24 parsley leaves for garnishing |
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DIRECTIONS
FOR THE POTATOES:
Cut a thin slice off the top and bottom of each potato. Cut the potatoes in half crosswise. Place in a large saucepan and cover with the water. Add the kosher salt. Bring to a boil over high heat. Reduce the heat and let simmer. Cook until the potatoes are tender when pierced with a fork, 10 to 16 minutes. Be careful no to overcook. Strain and let cool.
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FOR THE FETA:
Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oregano, and pepper. Mix well.
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TO ASSEMBLE:
Scoop out the center of each potato with a spoon or melon baller. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with parsley leaf.
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DO-AHEAD TIPS:
The feta mixture can be prepared up to 2 days in advance and refrigerated. (Do not add the pine nuts until ready to assemble, and let the mixture sit at room temperature 1 hour before assembly.) The potatoes can be assembled up to 4 hours in advance.
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 24 Filled Potatoes
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