Panfried Smashed Potatoes

Panfried Smashed Potatoes
Photo by Romulo Yanes


  • ½ cup grated Parmigiano-Reggiano
  • 8 medium red potatoes (about 2 inches long)
  • ½ cup extra-virgin olive oil

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 i...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network