Monday, November 22, 2010

PanFried Smashed Potatoes

Recipe Repeat! YUM!
Thought this was a noteworthy recipe that was worth reposting...especially near Thanksgiving time!

This was SO good, however ours did not turn out pretty like the magazines picture! :) We cooked them a touch too long before smashing, we should have smashed earlier, but it was worth the wait. Our picture doesn't show the parm, I had forgotten and had to add it mid way through eating. They did not last long at all! Double YUM.

Click here for a printer friendly recipe from

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

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.