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Panfried Smashed Potatoes

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Panfried Smashed Potatoes enlarge image

yield: Makes 4 servings

active time: 10 min

total time: 45 min
These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no… more ›
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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


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.

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 200°F oven up to 30 minutes.
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