Name: Panfried Smashed Potatoes
Cook time: 10 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 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

Active Time
10 min
Total Time
45 min

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Ingredients

Makes 4 servings

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

Preparation

Step 1
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.
Step 2
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.

Leave a Review

Reviews (48)

These were DELICIOUS! Boiled them earlier when I had time and let them sit until I was ready to fry them. They were both soft inside and super crispy outside - YUM! I did them in my cast iron pan and they took more than 20 minutes, also used Trader Joe's Dutch Yellow Baby Potatoes because that's what I had and they worked perfectly. Definitely going to try some of the suggestions below: onions, garlic, thyme, and especially pairing them with fried eggs for breakfast (maybe some roasted tomatoes and a drizzle of evoo...:-)
- trigirlla
- Los Angeles
- 11/6/2018
These are so easy to make, and the crispy skin tastes like fries!
- charface
- Portland, OR
- 8/5/2018
These are awesome--perfectly crispy and soo tasty. I like to serve them topped with a fried egg as breakfast. They're excellent as written and also wonderful if you replace half the olive oil with either bacon or duck fat.
- sitagaki
- 7/15/2017
We liked these but didn't love them, as they were on the dry side. I'll make them again, though, and try some of the modifications reviewers have suggested. Some bacon fat, garlic and green onions will make them droolworthy.
- cjwellner
- Kelowna, BC
- 7/28/2016
excellent with a slight modification. i cook 4 smashed garlic cloves in the oil until brown and then remove before cooking the potatoes. I also make sure i get plenty of color to the potatoes. Crispy outside fluffy inside.
- jasgraham
- nopo, MD
- 4/27/2016
I can only add: fry in bacon fat and put a poached egg on top. Everything is better with bacon. (and eggs :)
- susan1006
- Sandysky OH
- 1/22/2016
I used up the last of my baby potatoes today using this amazing recipe. It makes all the work growing your own.
- marilyndickson
- Bc canada
- 12/1/2015
These ate fabulous! I use baby Yukon golds. Toss them in the microwave for 5-7 min I also add onions to the recipe. Heavenly! I could eat these all by themselves.
- jojosunset
- Springfield, MO
- 9/29/2015
I first encountered this preparation in a New York restaurant. I was bowled over. I have made it at home but been repeatedly frustrated by the potatoes falling apart. If anyone has any advice, i would be grateful but they never ever look as good as the picture above.
- austinru
- Northern Virginia
- 9/21/2015
These were delicious. Super easy to make. Added a bit of chopped chive from the garden which turned out well.
- stephlpod
- Toronto, ON
- 9/7/2015
The only thing I'd change would be to add a mess of chopped onions to the frying pan. Fried potatoes w/o onions is like french fries w/o ketchup.
- hdc77494
- Houston, TX
- 8/19/2015
I use micowave, then smash between two clear plates. Some evoo. Transfer to toaster oven on broiler setting for about 20 min. Flip and another 5 min. Like that i dont have to watch and timers sound when done.
- gorione
- chicago
- 12/7/2014
These were ok. I can't say I am a huge fan of them. I followed the recipe exactly. I used a cast iron skillet but I couldn't seem to get a good crunch on them. I flavoured the oil with some fresh rosemary and garlic.
- stephmartin
- Nova Scotia, Canada
- 9/26/2014
Oh... These potatoes....I used baby Yukon gold and they didn't hold together completely. It didn't really matter though because they were so golden brown and delicious and creamy that we devoured them and wished we'd made more. I added thyme to the Parmesan and was heavy handed on the salt and pepper.
- otwell
- San Diego
- 9/27/2013
Made these to go along with BBQ ribs last night. They were amazing. Perfectly cooked through with a light crispy edge, and the parmesan added that perfect flavor. Simple, easy, and a big hit with kids and adults alike.
- NicoleSeitz
- Mt. Pleasant, SC
- 9/2/2013