Cracked Potatoes

Prep Time
Cook Time
Ready In

"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)"

Original recipe yields 4 servings


  • Serving Size: 1 (243.9 g)
  • Calories 227.2
  • Total Fat - 11.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 7.6 mg
  • Sodium - 639.5 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 4.5 g
  • Sugars - 2 g
  • Protein - 3.1 g
  • Calcium - 30 mg
  • Iron - 1.4 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

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.

Tips & Variations

No special items needed.



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.

review by:
(4 Apr 2017)