Thursday, December 1, 2011

Pan-Fried Smashed Potatoes

When you're in the mood for a potato dish (and really, I'm never NOT in the mood for potatoes), this is a good, easy alternative to mashed potatoes, or fussier options like Potatoes Anna or Scalloped Potatoes or a French-style potato and garlic cake, however delicious those options may be. There's no slicing involved here, no need to get out your mandolin--in fact, these potatoes don't even need to be peeled. All that's required is the ability to boil and some good, old-fashioned elbow grease, and you've got a batch of potatoes with a deliciously crisp crust, coated in a salty shower of good Parmesan. Yum. Recipe down below. Photos by Mark Iantosca. xo

Pan-Fried Smashed Potatoes
From Gourmet magazine, March 2009
8 medium red potatoes 
1/2 cup extra-virgin olive oil 
1/2 cup grated Parmigiano-Reggiano
Freshly grated black pepper

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.