Recipe: Deviled Potatoes
Description: None
Ingredients: [{"text": "1 pound (about 15) baby red potatoes"}, {"text": "1 tablespoon olive oil"}, {"text": "1 1/2 teaspoons kosher salt, divided"}, {"text": "1/2 cup sour cream"}, {"text": "2 tablespoons brined capers, drained and rinsed"}, {"text": "2 teaspoons fresh parsley, chopped"}, {"text": "2 teaspoons fresh dill, chopped"}, {"text": "2 teaspoons whole grain mustard"}, {"text": "1 teaspoon lemon zest"}, {"text": "more fresh chopped parsley and dill to garnish (optional)"}]
Instructions: Preheat oven to 350°F.
Place potatoes in a small bowl and drizzle them with olive oil. Season with 1 teaspoon of the salt and then toss to coat. Spread potatoes in single layer on a baking sheet and bake until tender, about 40 minutes. Remove from oven, let cool 15 minutes.
Cut each potato in half crosswise. Carefully scoop out potato pulp and place in a medium bowl, leaving shells intact.
Place shells, cut side up, on baking sheet and bake until dry, about 10 more minutes. Cool completely, about 30 minutes.
To the bowl with the potato pulp, add sour cream, capers, parsley, dill, mustard, lemon zest, and remaining salt, and stir until mixed thoroughly. Spoon mixture into each potato shell and garnish with chopped parsley and dill, if desired. Enjoy!
