Potato appetizer with goat cheese and herbs

Ingredients:

Potato

• 6 small red potatoes (about 220 g)
• 1 cup dry white vermouth
• 3 tbsp of water
• 4 sprigs of fresh parsley
• 3 sprigs of fresh tarragon
• 1 strip of lemon zest (2.5 x 5 cm)
• 1 tbsp coarse salt
• 1 teaspoon olive oil

Filling

• 90 g fresh soft goat cheese, room temperature
• 2 tbsp sour cream
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 2 tsp finely chopped fresh chives + 12 2cm greens
• 2 tsp chopped fresh chervil or 1 tsp chopped fresh dill

Preparation:

1. Preheat oven to 220°C.
2. Potato:
   
   In a medium saucepan, combine vermouth, water, parsley, tarragon, lemon zest and salt.
3. Cut the potatoes in half horizontally. Trim a small portion off the rounded edges so the halves stand up straight and don't roll. Add the potato halves to the pan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender when pierced with a fork, about 8 minutes.
4. Set the potatoes aside to cool in the water for 5 minutes. Drain the water, reserving 2 teaspoons separately. Discard the herbs and lemon zest. Using a small spoon or a watermelon scoop, scoop out some of the potato flesh to create shallow bowls for the cheese.
5. Toss the potatoes in a small bowl with olive oil and arrange the halves on a baking sheet. Bake for about 15 minutes, until lightly browned.
6. Filling:
   
   Meanwhile, in a medium bowl, combine the goat cheese, sour cream, and 2 teaspoons of the potato cooking water. Add the chopped parsley, tarragon, chives, and chervil. Season with salt and pepper to taste.
7. Remove the potatoes from the oven and let them cool slightly. While still warm, spoon a spoonful of the cheese mixture into each potato. Transfer the potatoes to a platter and garnish with chives. Serve.