Recipe courtesy of Cocktail Food: 50 Finger Foods with Attitude
by Mary Corpening Barber and Sara Corpening Whiteford with Lori Lyn Narlock
Published by Chronicle Books
New Potatoes Stuffed with Feta, Green Olives, and Pinenuts
The combination of feta, olives, and pinenuts nestled in a potato is divine. For a creative presentation, cut a lemon in half and tuck in a fresh herb bouquet.
12 small new potatoes, uniform in size and shape
6 cups water
1 1/2 teaspoons kosher salt
1/2 cup feta
1/4 cup toasted pinenuts
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
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 15 minutes. Be careful to not overcook. Strain and let cool.
Crumble the feta with a fork in a small bowl. Add the pinenuts, green olives, olive oil, currants, lemon zest, oregano, and pepper. Mix well.
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 a parsley leaf.
Do-ahead tips: The feta mixture can be prepared up to 2 days in advance and refrigerated. (Do not add the pinenuts 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.