Cracked Potatoes
Recipe: #25736
March 04, 2017
Categories: Side Dishes, Potatoes, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
3 Reviews
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