Although we don’t necessarily partake of bread, pasta and potatoes on a daily basis, we will dive in occasionally…especially when they are as irresistible as these!
Check out the potatoes that accompanied a recent dinner featuring roasted chicken and that swoon-worthy Halloumi, Peach and Cherry salad from A Cup of Jo that has been ringin’ our belle lately…
See the potatoes staring at you from 4:00?? Well, they were beyond words!
Here’s the how-to…
Boil small Yukon gold potatoes in salted water until tender (about 15 minutes, covered)
Drain potatoes and toss with about a tablespoon of olive oil, 1-2 cloves pressed garlic, and a generous dose of kosher salt
At this point, the potatoes can be left covered and kept warm until just before serving
When ready to serve, heat your panini press or waffle iron (this is brilliant!)
Place potatoes on the heated press
Then press away!