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.
Serves 4.
VERDICT: I don't think these are good for you, but they are fantastic and easy. Keep!
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