PANFRIED SMASHED POTATOES

By BobD

Ingredients

• 4 SERVINGS
• These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fri
• 8 medium red potatoes (about 2 inches long; 1 3/4 lb)
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 Tbsp 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.

COOKS NOTE: Fried potatoes can be kept warm in a sheet pan in a 200F oven up to 30 minutes.