Panfried Smashed Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 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 g(23%)
- Cholesterol 10 mg(3%)
- Fat 31 g(48%)
- Fiber 7 g(29%)
- Protein 13 g(26%)
- Saturated Fat 6 g(31%)
- Sodium 272 mg(11%)
- Calories 592
Preparation 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.
Preparation 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.
