Recipes

Panfried Smashed Potatoes

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Panfried Smashed Potatoes

Panfried Smashed Potatoes

amanda

Equipment

  • - Cast Iron Skillet

  • - Potato Masher

  • - Cheese Grater (Optional)

  • - Heavy-Duty Mixing Bowl

  • - Cuisinière or Frying Pan (Alternative: Cast Iron Skillet)

  • - Food Mill (Optional)

  • - Silicone Spatula

  • - Digital Kitchen Scale (Optional)

  • - Mixer with Paddle Attachment (Alternative: Potato Masher)

  • - Cutting Board and Chef’s Knife or Food Processor Blade for Grating

Ingredients

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
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