Deviled Potatoes

10 ingredients
3 steps

Ingredients

  • 1 pound petite red potatoes (about 15)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup sour cream
  • 2 tablespoons brined capers, drained and rinsed
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon zest
  • Garnish: chopped fresh flat-leaf parsley

Directions

  1. 1
    Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
  2. 2
    Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.
  3. 3
    Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.

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