Panfried Smashed Potatoes

Ingredients:
-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

Cooking Instructions:
-Generously cover potatoes with cold water in a 3- to 4-qt 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