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  Panfried Smashed Potatoes
   Vegetables
   Gourmet March '09
   2/25/2009
Ingredients:
8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup EVOO
1/2 cup grated parmesan-reggiano
Instructions:
Generously cover potatoes with cold water in a 3- to 4-qt pot & add 1 T salt. Boil until almost tender, 10 to 15 minutes.

Drain potatoes. Transfer to a baking sheet & lightly crush to aboout 3/4-inch thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12-inch heavy skillet over med-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to med-low & cook, turning once, until golden brown, about 20 min total. Serve sprinkled with cheese. Season generously with pepper.

Fried potatoes can be kept warm in a sheet pan in a 200 degree oven up to 30 min.
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