2000s Recipes + Menus

Panfried Smashed Potatoes

  • Active time:10 min
  • Start to finish:45 min
March 2009
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.
  • 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
  • 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.
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