8 medium red potatoes (about 2 inches long; 1 3/4 lb)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 Tbsp 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.
Recipe shared from: http://www.gourmet.com/recipes/2000s/2009/03/panfried-smashed-potatoes