Within seconds of taking the picture you are staring at right now these bad boys were gonzo. This was an hour after I had a big lunch , and by the way no one was home at the time. Yes they are that good. They appear somewhat fancy and labor intensive, trust me they are not. The most challenging part was resisting eating the tiny potatoes as I drained them to cool. The combination of the pine nuts, feta and olives is a real treat. I have also made them with goat cheese, just as delicious. Serve these before your Easter(rename them potato eggs so the kiddies eat em) or Passover dinner, just be sure to make plenty.
- 12 small new potatoes ( I use 1/2 white and 1/2 red)
- pinch of Kosher salt
- 1/2 cup of feta of goat cheese crumbled
- 1/4 cup toasted pine nuts (they burn very easily..trust me it took 3 times to figure this out)
- 2 Tb chopped black olives
- 1 Tb Olive oil
- 1 Tb chopped raisins
- 1/2 ts lemon zest
- 1/4 ts dried oregano
- ground pepper
Rinse off your potatoes well. Slice a thin portion off the top and bottom of each potato (this will help them sit without rolling over when serving). Then with cut marks at opposite ends, slice potato in 1/2. Place potatoes in boiling water, add kosher salt., reduce heat, cook till fork tender, about 14 minutes. Be careful not to over cook. Strain and cool.
Combine toasted pine nuts, black olives, crumbled cheese, raisins , lemon zest, olive oil oregano and ground pepper. Mix well.
With a teaspoon remove a small amount of potato from the center. You are making a very shallow indentation. Just a comphy seat for the cheese mixture. Fill the centers with about a teaspoon of the cheese mixture. Garnish with chopped parsley. Serve telling your guest they took hours to make.....but their worth it.