Tired of boiling, roasting, and baking potatoes? This recipe from Milk Street is for you. Cracked potatoes cooked in an iron skillet adds lots of new flavor and texture to your beloved spud side dishes, and it's even hearty enough to be the main course.
Ingredients:
- 11/2 pounds small Yukon Gold potatoes (11/2 to 2 inches in diameter)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon salted butter
- 2 teaspoons coriander seeds, cracked
- 1 teaspoon fennel seeds, cracked
- 1 cup dry vermouth
Directions:
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.
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.
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.
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.
