Panfried Smashed Potatoes
Crispy, golden-brown smashed red potatoes pan-fried to perfection and finished with Parmigiano-Reggiano cheese. A delicious side dish that's crispy on the outside and tender on the inside.
Ingredients
- •8 medium red potatoes
- •½ cup extra-virgin olive oil
- •½ cup grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Generously cover potatoes with cold water in a 3-to 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.
15 min
- 2.
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.
20 min
