Herbed diced vegetables in crispy potato cups

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.

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 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.