Panfried Parmesan Potatoes
A variation from a recipe that I saw in Gourmet magazine a few years ago, 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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
low fat
saute
fry
side dish
potato
italian
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmigiano-reggiano
- 8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
- Carbohydrate 68.2415 g
- Cholesterol 11 mg
- Fat 112.17265 g
- Fiber 7.24200020313263 g
- Protein 12.8589 g
- Saturated Fat 17.823825 g
- Serving Size 1 1 Serving (546g)
- Sodium 216.685 mg
- Sugar 60.9994997968674 g
- Trans Fat 5.34844499999999 g
- Calories 1307 calories
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 cutting board and slice into 1/4" slices. 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 15-20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
