Herbed Diced Vegetables In Crisp New Potato Cups

Makes 16

Pretty little potato cups are stuffed with diced vegetables and herbs. For variety, you can fill the cups with layers of crumbled hard-cooked egg, creme fraiche, and Black Olive Caviar (see recipe).

For the potato cups

8 new potatoes
Olive oil for brushing

For the vegetables

1 tablespoon olive oil
¼ cup finely chopped onion
2 cloves garlic, minced
½ cup carrot in ¼-inch dice
½ cup tiny cauliflower florets
½ cup tiny broccoli florets and finely chopped tender stems
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons toasted wheat germ (see Tip) or prepared dried bread crumbs
1 tablespoon soy sauce
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
1 teaspoon minced fresh marjoram or ¼ teaspoon dried marjoram
Salt and freshly ground pepper to taste

To make the potato cups, preheat the oven broiler. Line a baking sheet with aluminum foil. Cut the potatoes in half crosswise. Using a sharp knife, even the bottoms so that the halves will stand on end. Use a melon baller to scoop out the potato flesh, leaving a shell between ¼- and 1/8-inch thick. Lightly brush all surfaces of the potato cups with oil. Place the cups, scooped sides up, on the prepared baking sheet. Broil for about 8 minutes or until tender and lightly browned. Use tongs to transfer the cups, scooped sides down, to a plate lined with a paper towel and allow to drain. Cover to keep warm.

While the cups are broiling, heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly until aromatic, about 3 minutes. Add the carrot, cauliflower, and broccoli; continue cooking, stirring constantly, until tender, about 4 minutes. Remove the pan from the heat. Stir in the remaining filling ingredients. Taste and adjust the seasoning.

To serve, spoon about 1 heaping teaspoon of the vegetable mixture into each potato cup. Serve immediately while warm.

Advance preparation

The potato cups and filling can be made early in the day; cover and refrigerate separately. Reheat the cups in a 350°F oven for about 5 minutes, or until warm. Reheat the filling in a dry skillet over low heat. Fill the cups just before serving.