My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, October 13, 2010

Smashed Panfried Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty Parmesan. Easier than french fries and no peeling the potatoes.

I believe this was a Gourmet recipe from sometime ago. They can also be kept warm in a sheet pan in a 200 degree oven for up to 30 minutes.

Smashed Panfried Potatoes
makes 4 servings
print recipe

8 medium red potatoes (about 2-inches long; 1 3/4 pounds)
1/2 cup extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano or any good Parmesan

Generously cover potatoes with cold water in a 3-4 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.


  1. i'm so glad you tried the soup and liked it!

  2. Beautiful! These potatoes, with your Lucy's Chicken recipe, and asparagus - I could die happy!

  3. These sound yummy, glad I found your blog. They will go into my to try file.


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