Herb-Stuffed New Potatoes
These delicious tiny stuffed potatoes by Jeffrey Selden of Marcia Selden Catering are creamy, tangy, and just the right size for a one-bite hors d'oeuvre.
Photography: Stephen Johnson
- 12 tiny new potatoes
- Olive oil
- Kosher salt and pepper
- 1/2 cup sour cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon lemon zest
- Dill flowers for garnish
Preheat oven to 435 degrees. Gently toss potatoes in olive oil, salt, and pepper. Place on a baking sheet and cook for approximately 20 to 25 minutes or until potatoes can be pierced easily with a fork.
Remove and let cool slightly. Cut each potato in half and, using a small grapefruit spoon, hollow out each half. Add the filling to a bowl with sour cream, herbs, and lemon zest. Mash with the back of a fork and season to taste with salt and pepper. Carefully stuff each potato with filling and garnish with a dill flower before serving.