Smashed Panfried Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty Parmesan. Easier than french fries and no peeling the potatoes.

I believe this was a Gourmet recipe from sometime ago. They can also be kept warm in a sheet pan in a 200 degree oven for up to 30 minutes.

Smashed Panfried Potatoes
makes 4 servings
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8 medium red potatoes (about 2-inches long; 1 3/4 pounds)
1/2 cup extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano or any good Parmesan

Generously cover potatoes with cold water in a 3-4 quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4-inch thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

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