Sinful Spuds
(from largomason’s recipe box)
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.
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
Directions
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FOR THE POTATOES:
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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:
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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:
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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.