Panfried Smashed New Potatoes
August 2, 2016 by: Susan Goldsmith
As an alternative for home fried or hashbrown potatoes, I happened on this basic recipe in Gourmet Magazine. We have adapted the recipe to included sauteed sweet onions with bell peppers, but you can simply sprinkle Parmesan Reggiano or even a good sharp cheddar cheese over the top and call it delicious!! The skins are crispy, the potato is still fluffy inside and the potatoes are unpeeled. Couldn’t be easier. These potatoes are great for breakfast, but are delicious with a meat or fish main course.
- 8 medium red potatoes (about 2 inches long; 1 3/4 lb)
- 1/2 cup extra-virgin olive oil
- sauteed diced sweet onions and bell peppers to serve over the top
- parmesan-reggiano or sharp cheddar cheese if desired
Cover potatoes with cold water in a 3- to 4-qt pot and add 1 tablespoon salt. Boil gently 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 or spatula and try to 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 the sauteed onion, bell peppers and cheese if desired. Grind pepper over the top of the potatoes. Sprinkle with paprika for extra color.
Note: The fried potatoes can made ahead of time and kept warm in a 200ºF oven on a sheet pan for up to 30 minutes.