Panfried Smashed Potatoes
.
Yield
4 servingsPrep
5 minCook
30 minReady
38 minLow Cholesterol, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
red skinned potatoes
about 2 inches long, 8 medium |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
red skinned potatoes
about 2 inches long, 8 medium |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
Parmesan cheese
|
|
Directions
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 potatoes.
Transfer to a baking sheet and lightly crush to about ¾ 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.
