This panfried smashed potatoes recipe is from the March 2009 issue of Gourmet magazine. This is simplicity at its best, an incredibly easy recipe with big flavor (just 3 major ingredients + salt & pepper, really great for those nights when you have nothing in the fridge) – The crunchiness of the potato skin, the butteriness of the Parmiggiano-Reggiano, the spiciness of the freshly cracked black pepper…every component plays a big part of the flavor profile. It’s so low maintenance that I just set the timer while the potatoes are boiling or browning, and I go off to cook other dishes. I really can’t stress enough how delicious and satisfying this dish is. It beats the french fries craving minus the greasiness and guilt you feel afterwards.
Recipe as follows, or click Gourmet Magazine‘s site for recipe.
- 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.
Note: I used 1/4 cup of oil for 5 medium-large size potatoes. I will recommend using potatoes no larger than 2″ since the slightly larger ones I used were harder to smash. Also, it only took me about 15 minutes for both sides instead of 20. I also sprinkled some dried oregano before serving. You can use rosemary or thyme or whatever your heart desires, perhaps infuse the oil with a stem of rosemary?