I first read this recipes in an old Gourmet Magazine (RIP) and decided instantly it would be made with dinner that night. I don’t have the original recipe, just the shorthand I jotted down on the back of a receipt so I didn’t forget, so I guess this is an adaptation. The potatoes are boiled first, then kinda smashed, then pan friend and the result is nothing short of potato heaven. There are no words to describe its fluffy, airy, crispy, buttery, wonderful goodness (but you can start with fluffy, airy, crispy, and wonderful) It took a couple of tries to perfect the technique of smashing them just right so they become little pancakes rather than hash browns (still tasty, by the way). This is always a mouthwatering side with pretty much anything. It is just a great dish to have in your repertoire.
- 2 lbs cleaned new potatoes
- 1/4 olive oil
- 1 tablespoon softened butter
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
1. Boil the potatoes on high until they can be pierced with a fork. Drain and let them sit until they are cool enough to handle. Meanwhile heat the oil in a heavy pan.
2. Using a fork (for smaller potatoes) or a potato masher (for large potatoes) gently smash the potato into a little patty. This is the hardest part of the recipes and takes a little practice. You want to keep as much of it in tact as possible so it is best to apply slow but firm pressure.
3. Using a spatula, transfer the potatoes to the pan with the heated oil, cooking 10 minutes on each side.
4. While the potatoes are cooking, mix the butter, salt and Parmesan until the form a paste
5. When the potatoes are done getting all crispy and wonderful, remove them from the heat and crumble the cheese/butter mixture on top (and seriously, any dish that involves a cheese/butter mixer is already awesome)
I promise you that once you make these they will become your go to potato recipe.