Panfried smashed potatoes from Gourmet Magazine, March 2009 (page 47)

  • red potatoes
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • redbird on July 27, 2025

    Stellar recipe. Used small new potatoes from my CSA. Final cooking only took 10 to 15 minutes. Definitley will be repeated.

  • Rutabaga on June 17, 2014

    Important note: while this recipe says to boil the potatoes until almost tender, cross out the word "almost" and just cook them until tender. If you don't, it will be much harder to "smash" the potatoes without breaking them to pieces, and I think the texture of fully cooked potatoes is more appealing, besides. If you follow that recommendation, you'll be rewarded with beautiful crispy-on-the-outside, tender-on-the-indside, perfectly pan-fried potatoes.

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