Deviled Potatoes

Coconut and Lime
Wed, 16 Apr 2014 16:47:56 +0000
Ingredients: 2 lbs baby Yukon Gold potatoes, halved horizonally 3 tablespoons mayonnaise 1 1/2 tablespoon Dijon 4-5 cornichons sea salt freshly ground pepper smoked paprika olive oil Directions: Preheat oven to 350. Line a baking sheet with parchment paper. Lightly toss the potatoes with olive oil. Roast the potatoes, cut side up for 20 minutes or until fork tender. Allow to cool. Use a melon baller or measuring spoon to scoop out the center of each potato, leaving about 1/4 inch border. Place the potato pulp in a bowl or mini chopper and add remaining ingredients. Pulse until smooth. Spoon in the middle of each potato shell. Sprinkle with paprika, if desired. My thoughts:I had the idea to make deviled egg-style potatoes for April Fool's Day but then I thought they'd make a better Easter treat. It was a little tricky to find the perfect potatoes but if you are less picky, you can probably find a bag of "baby" potatoes that are more or less uniform in size in your first trip to the store. I kept the filling simple, basically what I'd do with a real deviled egg, but I really loved the cornichons, they added a lot of flavor for something so tiny! They were a lot of fun to serve and perfect for parties. All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport (coconutlimeblog@gmail.com) and are for personal, nonprofit use only. Do not post or publish anything from this site without written permission from the author. If you see this message and recipe on any site other than http://www.coconutandlime.com the work is being used illegally. Please contact Rachel Rappaport at coconutlimeblog@gmail.com so action can be taken.
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