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Cracked Potatoes

Created by ellie on March 4, 2017

1 tablespoon butter
1 teaspoon ground coriander (the recipe calls for 2 teaspoons coriander seeds, cracked)
1 teaspoon fennel seeds, cracked (didn't bother cracking the seeds)
1 cup white wine (original recipe calls for 1 cup vermouth)

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.