I love potatoes any way they are prepared. Growing up my mother took us every Wednesday after school to visit my grandparents. My grandmother was such a good cook and I loved her boiled new potatoes with butter and black pepper. They were always waiting on me to devour as we spent the afternoon on the porch. So I knew when I saw this recipe for pan-fried smashed new potatoes in Gourmet Quick Kitchen that I had to try them. I love the description in the magazine “ These are everything potatoes should be: crisp-skinned yet pillowy, generously sprinkled with salty parmesan.” Who can resist these?
This is a great change from pan fried potatoes that I usually make as a side dish. I will not lie. I still am questioning the amount of olive oil. I reduced it to 1/3 cup from 1/2 cup. The recipe calls for potatoes that are about 2 inches long. I had to buy potatoes that were slightly larger which caused me to cook the potatoes in two batches. My advice is to use the smaller ones to save time or use a larger skillet. My cast iron skillet would not hold 8 almost 3 inch potatoes.
I loved the flavor of the potatoes in the olive oil with the sprinkle of Parmigiano-Reggiano cheese. And the textures of the soft potato and the crisp skin is amazing. Give them a try!
Panfried Smashed Potatoes from Gourmet
- 8 medium red potatoes (about 2 inches long)
- 1/2 cup extra-virgin olive oil ( I used 1/3 cup with no problem)
- 1/2 cup rated Parmigiano-Reggiano cheese
- 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.
- Transfer to a baking sheet and lightly crush to about 3/4 inch thick . I used a glass with a smooth bottom. Keep the 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 lover heat to medium-low and cook, turning once, until golden brown, about 20 minutes total.
- Serve sprinkled with cheese. Season generously with pepper.
- Can be kept warm on a rimmed pan at 200 degrees for about 30 minutes.
The Teacher Cooks