Panfried Smashed Potatoes

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  

Serves 4

  • 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
  1. Generously cover potatoes with cold water in a 3-to 4- quart pot and add 1 tablespoon salt.
  2. Boil until almost tender, 10 to 15 minutes.  Drain.
  3. 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.
  4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  5. Transfer potatoes with a spatula to skillet then lover heat to medium-low and cook, turning once, until golden brown, about 20 minutes total.
  6. Serve sprinkled with cheese.  Season generously with pepper.
  7. Can be kept warm on a rimmed pan at 200 degrees for about 30 minutes.
  8. Enjoy

The Teacher Cooks



Filed under side dish

32 responses to “Panfried Smashed Potatoes

  1. These potatoes look absolutely scrumptious. They are exactly the way I love them. I love the story you told of waiting on the porch and your grandmother!

  2. Rebecca McConnell

    This looks like a new, creative way to make potatoes. They would make a good appetizer or side dish 🙂

  3. jessica n

    easy appetizer or snack for friends and family

  4. gabby c. 1st per.; 2nd sem.

    These potatoes aren’t realy new to me because my aunt has cooked something very similar to this before and it tasted wonderful.

  5. the potatos look very appetizing and i would and easy to make

  6. edwin warner

    I learned that there are more than one way to fry potatoes ,land this one sounds better than french fries.

  7. Alex

    Seems like a quick and easy snack, also healthier than potato chips!

  8. Kaitlyn C

    So there are other ways to make (s)mashed Potatoes (:

  9. Viviana D.

    Easy Snack to make. learned that it can be kept warm on a rimmed pan at 200 degrees .

  10. natasha

    Very creative Mrs. Lupo:)

  11. simple to make… i bet they tastes awesome!

  12. kassie

    im going to be honest they dont’ look all pretty but looks don’t matter to me when it comes to food 🙂 i bet they tasted awsome an it’s something i would try

  13. sandrella cash-sims

    we need to make these, they are so good .

  14. Summer Bailey

    These look like they would be pretty good. But i learned that using smaller potatoes save time so you dont have to cook them in two batches.

  15. Cierra Portis

    I learned how to make a new way for potatoes.

  16. Jordan Griffin 2nd black

    I learned that pepper adds flavor to the potatoes.

  17. alyssa

    These dont look to good. but I’m sure they are good, they look like something olive garden would make.

  18. Jasmine Jones

    I learned you could literally “smash” the potatoes and eat them w/ the skin still on.

  19. Katie Johnson

    She didn’t make this in class for us, but they look amazing. I know as a child, my mother always made these for me. but they never looked this good! I have got to try them! (:

  20. Carmen G.

    i learned that they are quick and easy to make!

  21. chelsea pirkle

    i learned that using small potatoes will save you a lot of time in the end.

  22. Ashton K

    i bet these would be really good with sweet potatoes and sour cream!!

  23. Brooke H

    I learned that if you use smaller potatoes then you don’t have to cook them as long as you would for bigger potatoes.

  24. breana h

    this sounds like an amazing side dish or appitizer

  25. Matthew busby

    i learned a new way to make potatoes

  26. Marty @nd period

    The smaller the potatoes the faster they will cook. So make plenty for everyone.

  27. Sarah M

    I learned that mashed potatoes can be made in more than one way.

  28. brittany h. 2nd block

    i never knew you could make the potatoes, evidently red potatoes, in this kind of way.

  29. Lindsey Harley

    I learned that the smaller the potatoes, the quicker the cooking time, they look good and easy to make

  30. Kaylon Hendrix

    Using smaller potatoes leaves more room in your skillet! Anything with cheese I love, Thanks for sharing!

  31. charity

    i learned you can heat oil in the skillet instead of butter

  32. They look so good, I will have to make them! 🙂

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