The flavor is all in how you crack the potatoes, not smash them
Cracked Potatoes with Vermouth, Coriander and Fennel

Cracked Potatoes with Vermouth, Coriander and Fennel

35 minutes 10 minutes active

4 Servings

We cracked the coriander and fennel seeds with a mortar and pestle, but using the side of a heavy chef’s knife or cleaver worked, too. Our favorite brand of dry vermouth is Dolin Vermouth de Chambéry. Just be sure to buy dry, not blanc.

Cracked Potatoes with Vermouth, Coriander and Fennel

Get Ready to Cook

4

Servings

35 minutes

10 minutes active

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

  • 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 of 3

Crack the potatoes

pounds small Yukon Gold potatoes (1½ to 2 inches in diameter)
1
tablespoon extra-virgin olive oil
1
teaspoon kosher salt
¼
teaspoon ground black pepper

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 of 3

Brown the potatoes

1
tablespoon salted butter
1
tablespoon extra-virgin olive oil

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 of 3

Add the coriander, fennel and vermouth, finish cooking, and serve

2
teaspoons coriander seeds, cracked
1
teaspoon fennel seeds, cracked
1
cup dry vermouth

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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