New Potatoes Stuffed with Feta, Green Olives, and Pine Nuts

12 small new potatoes
1 1/2 teaspoons kosher salt
1/2 cup feta
1/4 cup 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 oragano
1/4 teaspoon pepper
24 parsley leaves for garnishing


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 water. Add the 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. Drain and let cool. Crumble the feta with a fork in a small bowl. Add the pine nuts, green olives, olive oil, currants, lemon zest, oragano, and pepper. Mix well.
To assemble, scoop out the center of each potato with a spoon. Fill the centers with a heaping teaspoon of the feta mixture. Garnish with a parsley leaf.

Photo by Emily