National Herb Week Recipes: New Potatoes with Parsley-Dill Filling

<em>Makes 16 stuffed potatoes<br />
<br />
Choose the tiniest, freshest thin-skinned new potatoes for this earthy little appetizer.</p>
<p>• 1 cup unflavored yogurt<br />
• 1/4 cup chopped parsley<br />
• 1 tablespoon chopped dill weed, or 1 teaspoon dried<br />
• 1 teaspoon finely chopped lemon zest<br />
• Freshly ground black pepper<br />
• 16 new potatoes, about 1 inch in diameter<br />
• Sprigs of fresh dill or parsley for garnish</p>
<p>1. Spoon the yogurt into a yogurt sieve, a tea towel, or two paper coffee filters set one inside the other in a colander. Let the yogurt drain for several hours, or until it is the consistency of thin cream cheese.</p>
<p>2. Stir the parsley, dill weed, lemon zest, and pepper into the yogurt.</p>
<p>3. Meanwhile, steam the potatoes until tender-crisp. Cool, and hollow a cavity in each with a small melon baller or sharp knife.</p>
<p>4. Stuff each potato with a bit of yogurt mixture and garnish with dill or parsley sprigs.</p>
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<b>National Herb Week Recipes</b>

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