Panfried Parmesan Potatoes
A variation from a recipe I saw in Gourmet magazine years ago, these potatoes are crisp-skinned yet pillowy, sprinkled with plenty of salty parmesan. They require no peeling and are much easier to prepare than french fries.
A variation from a recipe I saw in Gourmet magazine years ago, these potatoes are crisp-skinned yet pillowy, sprinkled with plenty of salty parmesan. They require no peeling and are much easier to prepare than french fries.
- Carbohydrate 68.2415 g
- Cholesterol 11 mg
- Fat 112.17265 g
- Fiber 7.24200020313263 g
- Protein 12.8589 g
- Saturated Fat 17.823825 g
- Serving Size 1 1 Serving (546g)
- Sodium 216.685 mg
- Sugar 60.9994997968674 g
- Trans Fat 5.34844499999999 g
- Calories 1307 calories
Step-by-step
- 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 cutting board and slice into 1/4" slices.
- 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 15-20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Extra-virgin olive oil does the heavy lifting in this dish, acting as both a conductive medium for heat and a flavoring agent that toasts the exterior of the potato slices. Selecting a heavy 12-inch skillet, preferably cast iron or heavy-gauge stainless steel, ensures even thermal distribution across the cooking surface so the starches brown uniformly rather than burning in hot spots. Boiling the red potatoes whole in salted water beforehand gelatinizes the interior starches, creating a pillowy texture inside while keeping the skins intact. Determining doneness during the boil requires a paring knife; slide the tip into the center of a medium potato, and if it meets slight resistance before yielding entirely, the tubers are ready for draining. Slicing them uniformly to a quarter-inch thickness after boiling allows maximum surface area contact with the hot oil. Heating the oil until it shimmers indicates the fat has reached the optimal temperature range for frying without smoking. Lowering the heat to medium-low immediately after adding the potato slices prevents the exterior from scorching before the moisture inside has a chance to evaporate. Monitoring the color change is the primary indicator of doneness during the fry; watch for a deep golden-brown hue on the bottom side before using a spatula to flip each piece once. Finishing the hot slices with grated Parmigiano-Reggiano allows the residual heat from the pan and potatoes to melt the cheese proteins into a savory crust.
