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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Panfried Smashed Potatoes Recipe

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This recipe for Panfried Smashed Potatoes is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium red potatoes (about 2 inches long; 1¾ lb)
½ cup extra-virgin olive oil
½ cup grated Parmigiano-Reggiano
Directions:
Directions:
1) Generously cover potatoes with cold water in a 3 to 4 qt pot and add 1 Tbsp salt. Boil until almost tender, 10-15 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.

2) Heal 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. Seve sprinkled with cheese. Season generously with pepper.
Personal Notes:
Personal Notes:
Fried potatoes can be kept warm in a sheet pan in a 200 degree F oven up to 30 minutes.

 

 

 

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