Healthy Meal with Kid Appeal Winner: Panini Happy

by The Meal Makeover Moms on March 2nd, 2009

With the launch of our new blog design last week, we announced a new award called Healthy Meal with Kid Appeal.  This award recognizes recipes from fellow bloggers and foodies that are easy, nutritious, tasty and most importantly, appeal to kids.  Our first award goes to Kathy from the fabulous food blog, Panini Happy for her Grilled Rosemary Potatoes recipe. We love the recipe for a number of reasons.  For starters, it’s really clever.  Who knew you could cook potatoes on a Panini grill?  The grill-marked potatoes come out crispy on the outside and soft and creamy on the inside.  Our kids all gave them two thumbs up, and as you can see from the photo of Janice’s daughter, 9-year old Leah, she gobbled them up.  The recipe was easy to make, and given all the good nutrition from the potatoes – fiber, vitamin C, potassium – we’re thrilled to be sharing it with you.

Grilled Rosemary Potatoes
Serves 4

4 red potatoes
Olive oil
Coarse sea salt
Freshly ground black pepper
2 tablespoons chopped fresh rosemary
Sour cream (optional for garnish)

Add potatoes and 1 teaspoon of salt to a large pot of cold water. Bring to a boil and cook potatoes until they are fork tender, about 20 to 25 minutes depending on the size of the potatoes. Preheat the Panini grill to high heat. Carefully slice each potato in half (they will be steaming hot!) and lay them on the cutting board cut-side up. Brush olive oil onto each potato and sprinkle each with salt, pepper and rosemary. Place each potato, cut-side down, onto the Panini grill. Brush more olive oil onto the skin-sides of the potatoes, sprinkle on more salt and pepper and close the grill lid so that the grates touch the potatoes without compressing them. Grill for 5 to 7 minutes until the potatoes are crisped and golden grill marks appear.  Serve immediately and enjoy!

A few notes about our experience making this dish:

  • At the market, we found small red potatoes, so we used about 6 of them for a total of about 1 ¼ pounds.
  • We were liberal with the salt, pepper, and olive oil (we used extra virgin) to pump up the flavor.
  • If you don’t have a Panini press, simply place the potatoes in a large nonstick skillet over medium-high heat and cook about 3 minutes per side.

Leah enjoying her Rosemary Grilled Potato!

If you like Kathy’s potato recipe, you may also like:

Twice Baked Super Spuds
Crash Hot Potatoes
Cheesy Grilled Potatoes

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Comment | Filed Under Awards, Potatoes, Vegetables 

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