CHEVRE-TOPPED POTATOES

24 small (2-inch diameter) thin-skinned new potatoes, such as baby Yukon Gold, Red Bliss or Peruvian Purple
2 teaspoons plus 1 tablespoon olive oil, more if needed
4 ounces fresh chevre
1 small clove garlic, peeled and minced
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon minced chives
Coarse (kosher) salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Scrub the potatoes, pat them dry and spread them out in a single layer in a roasting pan. Sprinkle with the 2 teaspoons oil and toss to coat evenly.

Roast, shaking the pan occasionally so they brown evenly, until extremely tender, 30 to 40 minutes. Remove from the oven and set aside just until they are cool enough to handle, about 5 minutes.

Meanwhile, combine the chevre, garlic, lime juice, cilantro, and remaining 1 tablespoon oil in a small bowl and blend with the back of a spoon until smooth. (The mixture should be soft and smooth, the consistency of sour cream; if it is too thick, add a bit more oil.) Season to taste with salt and pepper.

Slice an X across the top of each potato with a small pairing knife and firmly pinch the sides, crushing the cooked potato a bit and popping the top open. Top each potato with a generous teaspoon of the cheese mixture, and finish with a sprinkling of black pepper. (The potatoes can be prepared to this point up to an hour before guests arrive.)

Preheat the broiler.

Cook the potatoes under the hot broiler until the topping is piping hot and very lightly browned, 3 to 5 minutes. Serve hot.

Servings: 4
Source: Hay Day Country Market Cookbook by Kim Rizk