RECIPE: REC: Panfried Smashed Potatoes--Gourment March 09...

[charlie]

Panfried Smashed Potatoes

Recipe By aul Grimes

Serving Size : 4

8 medium red potatoes -- (about 2-inches long, 1 3/4 pounds)

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

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.

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.

Source:

"Gourmet | March 2009"

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

http://i633.photobucket.com/albums/uu51/cooke1234/351809_116.jpg

 

[charlie]

My first attempt at including a picture--is there a way to get a larger image?

 

[marilynfl]

charlie, when you uploaded it, there is a selectable field for size. It will

also depend on the source, which may already be a small pixel image. I leave my camera set for 5M so I can get a large photo image.

I'm having trouble getting into photobucket right now to confirm the field name, but I think my usual says "large 600x800" (or maybe I'm just imaging the whole thing.)

 

[charlie]

Thanks M

 

[orchid]

I love these potatoes charlie. You might want to check out this recipe

from Michael Chiarello. The simple addition of garlic and lemon zest at the end just takes it up a step. Really good!

http://www.napastyle.com/recipe/recipe.jsp?productId=2605&parentCategoryId=614&categoryId=700&subCategoryId=719

 

[music-city-missy]

I've been doing a version for a year or two & they always get rave reviews

Think I got it from Jacques Pepin - Fondantes or something like that. But I do it almost exactly like this - boil little potatoes in salted water or chicken stock likethey say. Then I drain them well and return them in the pan to the burner on medium heat to dry the skins out a little. Smash the potatoes.

I heat a cast iron skillet and fry up some bacon. Remove the bacon and add the potatoes to the bacon fat in the pan and add just a little butter for additional flavor. Fry until nice and crusty - I like to get them just to that point of almost burning. Make sure the skin is good and crispy.

Remove to an oven-proof platter or dish. Top with grated cheese (cheddar, pepper jack - have fun) and put in a hot oven to melt cheese. Remove from oven and crumble the bacon over. Drizzle with sour cream and enjoy.

Or use some Mexican cheese and top with sour cream, salsa, guacamole and jalepeno peppers.

You can do all sorts of variations. My daughter likes using a little olive oil with a little pesto to fry them and then melt Parmesan/Romano cheeses or asiago on top.

They are addictive! I've used all sorts of small potatoes but of course ones from the local farmers market freshly dug are the best by far.

 

[charlie]

Thank you both for the variations--they look terrific