- Active time:10 min
- Start to finish:45 min
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 fries. View more of our favorite recipes from this issue.
medium red potatoes (about 2 inches long; 1 3/4 lb)
extra-virgin olive oil
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 200ºF oven up to 30 minutes.