Pan-Fried Smashed Potatoes

By Queenbee_47

Ingredients

• 8 medium Red Potatoes
• 1/2 cup Olive Oil
• 1/2 cup grated Parmigiano-Reggiano

Preparation

Step 1

Generously cover potatoes with cold water and add 1 tbsp. Salt. Boil until almost tender, 10-15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about ¾ inch thick with a potato masher, keeping potatoes intact as much as possible. Heat oil in a 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 with sprinkled with cheese. Season generously with pepper.