Olive-Walnut Stuffed Potato Bites
Makes about 24 potato balls.
2 lbs russet potatoes (about 3 large)
3/4 cup flour
salt and pepper
1/3 cup walnuts
2 tablespoons golden raisins
1 cup green olives (pimento-stuffed ones work nicely), rinsed
1/2 lemon zest
1/2 teaspoon allspice
1 teaspoon fresh oregano, optional
1. Put a large pot of water to boil. Peel the potatoes and roughly chop. Cook the potatoes in boiling salted water until tender. Drain the potatoes and place in a large bowl. Shake the bowl to allow some of the steam to escape from the potatoes so that they dry out slightly. Using a potato masher, mash the potatoes until very smooth. Sprinkle in the flour and season with salt and pepper. Mash the mixture to form a smooth combined dough. Set aside.
2. Chop the walnuts and raisins until it forms a coarse meal (chunks are fine). Add the olives and sumac and spices chop just so you have a chunky mixture.
3. Working with damp hands, take a golf-ball sized piece of potato, flatten in your palm, fill with a small spoonful of olive mixture, then close up and roll into a ball. Continue forming balls, placing them on a baking sheet, until mixture is used up. Refrigerate potato balls 1/2 hour before frying (if you have the time otherwise fry it right away).
4. To fry: Heat a pot of oil to very hot. Fry balls in batches until golden brown, remove with a slotted spoon and drain on paper towels. Serve hot.
To bake: preheat oven to 450 F. Line a baking sheet with parchment paper and add a generous amount of olive oil to the pan. Roll potato balls around to coat with oil, then space evenly on the baking sheet. Bake in the lower third of the oven for 10-12 minutes, or until the bottoms are golden brown (the balls will flatten slightly). Flip over and bake another 5-10 minutes, so that the second side is browned. Keep an eye on the balls so that they don’t melt or brown too much. Let cool at least ten minutes before serving (this helps firm the balls so that they don’t fall apart). Can be done ahead and reheated.
*You can omit the walnut if you can’t find any or substitute with something else.
