Pan-Fried Smashed Potatoes

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.

8 medium red potatoes (about 2" long; 1¾ lbs)
½ cup extra-virgin olive oil
½ cup Parmigiano-Reggiano cheese, grated

Generously cover potatoes with cold water in a 3-4 qt pot and add 1 Tbsp. salt. Boil until almost tender, 10-15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about ¾" thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12" 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.

Makes 4 servings.

Cooks' Notes:  Fried potatoes can be kept warm in a sheet pan in a 200°F oven up to 30 minutes.