SINFUL SPUDS

Sinful Spuds image

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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.
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.
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.
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.