Panfried Smashed Potatoes

Ingredients

• 0.5 cup olive oil extra-virgin
• 0.5 cup parmigiano-reggiano grated
• 8 medium potatoes red ( 2 inches long;)

Equipment

• frying pan
• baking sheet
• oven
• pot
• potato masher
• spatula

Directions

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.
2. Drain potatoes.
3. 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.
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
5. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total.
6. Serve sprinkled with cheese. Season generously with pepper.
7. Fried potatoes can be kept warm in a sheet pan in a 200°F oven up to 30 minutes.