March 04, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , Budget-Friendly, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy more
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"These were good and a nice change from our usual baked potatoes. The original recipe uses vermouth -- I didn't have any so I used white wine -- below is how I made it.
I even liked smashing the potatoes with a mallet.
Recipe source: Christopher Kimball's Milk Street Magazine (March/April 2017)"
Using a meat mallet 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 oil and the salt and pepper.
In a skillet (I used cast iron) over medium high heat the remaining oil and butter; add the potatoes in a single layer, reduce heat to medium, then cook without moving for 6-8 minutes, flip and cook until well browned on the other side -- another 5 minutes.
Add the coriander and fennel; cook shaking pan constantly for a minute or so. Add wine. Cover and reduce heat to medium low and cook until potatoes are tender and the liquid had nearly evaporated (12-15 minutes), flipping potatoes halfway through. Transfer to serving dish, scraping the sauce and seeds on top.
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I made the recipe in my Actifry - Put the cracked Potatoes in the Actifry, added the coriander, fennel, salt, pepper & 1 tablespoon oil. Turned on the actifry for 25 minutes and they were done to perfection. This recipe will be made again.