Generously cover potatoes with cold water in a 3 to 4-quart pot and add 1 Tbsp salt. Boil until almost tender, 10-15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about ¾” thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12” heavy skillet over medium-high heat. 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.
Ingredients
Directions
Generously cover potatoes with cold water in a 3 to 4-quart pot and add 1 Tbsp salt. Boil until almost tender, 10-15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about ¾” thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12” heavy skillet over medium-high heat. 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.