Active Time

　　10 min

　　Total Time

　　45 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Cooks' note:

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