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Cracked Potatoes with Vermouth, Coriander and Fennel

Cracked Potatoes with Vermouth, Coriander and Fennel

By Elizabeth GermainFebruary 2, 2017

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

As much as we like them, crispy, smashed potatoes are a bother. First you boil, then flatten, then crisp in fat. And half the time our potatoes fall apart. We wanted a one-stroke solution, which we found in potatoes afelia, a Cypriot dish that calls for cracking the potatoes when raw, then braising them. Our starting point was a recipe from London chefs Sam and Sam Clark of Moro. They whack raw potatoes, causing them to split and fracture slightly, but not break apart. Next, they cook them in a covered pan with oil and coriander seeds, a traditional afelia flavoring. Red wine, added at the end, simmers into a flavorful sauce. For our version, we preferred the clean, herbal flavor of dry vermouth to red wine.

Tip

Don’t use a skillet with an ill-fitting lid. The pan might scorch. If it looks dry, add water 2 tablespoons at a time.

Ingredients
  • 1½

    pounds small Yukon Gold potatoes (1½ to 2 inches in diameter)

  • 2

    tablespoons extra-virgin olive oil

  • 1

    teaspoon kosher salt

  • ¼

    teaspoon ground black pepper

  • 1

    tablespoon salted butter

  • 2

    teaspoons coriander seeds, cracked

  • 1

    teaspoon fennel seeds, cracked

  • 1

    cup dry vermouth

Step 1

Using a meat mallet or the bottom of a heavy skillet, whack the potatoes one at a time to crack them until slightly flattened but still intact. In a bowl, toss the potatoes with 1 tablespoon of oil and the salt and pepper.

Step 2

In a 12-inch stainless steel skillet over medium-high, heat the remaining oil and butter. Add the potatoes in a single layer, reduce heat to medium, then cook without moving until well browned, 6 to 8 minutes. Flip and cook until well browned on the other side, about 5 minutes.

Step 3

Add the coriander and fennel. Cook, shaking the pan constantly, until fragrant, about 1 minute. Add the vermouth. Cover and reduce heat to medium-low.

Cook until the potatoes are just tender and the liquid has nearly evaporated, 12 to 14 minutes, flipping the potatoes halfway through. Transfer to a serving bowl, scraping the sauce and seeds on top.

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