Sinful Spuds Recipe


From "Cocktail Food: 50 finger foods with attitude" (Chronicle Books) by Mary Corpening Barber and Sara Corpening Whiteford. New Potatoes with Feta, Green Olives and Pine Nuts.

Step 1

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 not to overcook. Strain and let cool.

Step 2

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 a parsley leaf.

Chef Michael Reining is the host and producer of The Radio Kitchen. Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at  

Things You'll Need

  • 12small new potatoes
  • 6cups water
  • 1 1/2teaspoon kosher salt
  • 1/2cup feta cheese
  • 1/4cup pine nuts -- toasted
  • 2tablespoons green olives -- chopped
  • 1tablespoon extra virgin olive oil
  • 1tablespoon dried currants
  • 1/2teaspoon lemon zest -- chopped
  • 1/4teaspoon oregano
  • 1/4teaspoon pepper
  • 24 parsley sprigs -- for garnish

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