Panfried Smashed Potatoes
8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
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 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.
Cooks’ note: Fried potatoes can be kept warm in a sheet pan in a 200°F oven up to 30 minutes.