Sometimes I think, what am I doing with this blog? I’m all over the place. I’m scattered. A jack of (some) trades, master of none. But I’m ok with that because I think it’s representative of me. And, hopefully, representative of you too.
I so admire more niche bloggers. People who have really narrowed down their subject. Like Cookies and Cups. She makes the most fabulous sugar-and-butter-filled desserts and pumps them out almost daily. Like Peanut Butter Cup Chocolate Chip Cookie Sandwiches. Cookie Dough Fondue. Brownie Batter Parfait. You get the drift.
Recently I came across a blog called, Panini Happy. She has over 200 recipes to be made on a panini press. Can you imagine? What’s for dinner honey? Duck Confit… on the panini press of course. I love it. I envy the focus.
I found one of her recipes for smashed potatoes and needed to make them immediately. They were awesome, easy, and somehow extra satisfying knowing they were made on the panini press.
Grilled Smashed Potatoes
Panini Happy, Yield: 4-6 servings
- 1 lb small red potatoes (i only had yukon and they worked, but I prefer red)
- 3 teaspoons kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons rosemary
- 1/4 teaspoon black pepper
- Put the potatoes in a large pot and fill the pot with enough cold water to cover them. Add 2 teaspoons of the kosher salt. Bring the pot to a boil. Continuing boiling, uncovered, until the potatoes are fork-tender, 15 to 20 minutes more. Remove the pot from the heat and drain the water. (LOVE U MADLY CONFESSION: I MICROWAVED MY POTATOES. BOILING IS BETTER I’M SURE!)
- Preheat the panini grill to high heat.
- While they’re still hot, carefully lay out the potatoes on a cutting board and give each one a good smash with a potato masher. The potatoes should remain in intact and flatten to a round disc, like a little potato hockey puck.
- Drizzle olive oil over the top of each potato. Season with the remaining teaspoon of kosher salt, rosemary and black pepper.
- Add as many smashed potatoes as will fit on your panini press (you may need to work in batches) and close the lid. Grill until the potatoes are crisp on top with golden grill marks, 4 to 6 minutes.