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Cracked Potatoes with Vermouth, Coriander and Fennel

4 Servings

35 minutes 10 minutes active

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As much as we like them, crispy, smashed potatoes are a bother. First you boil, then flatten, then crisp in fat. And half the time our potatoes fall apart. We wanted a one-stroke solution, which we found in potatoes afelia, a Cypriot dish that calls for cracking the potatoes when raw, then braising them. Our starting point was a recipe from London chefs Sam and Sam Clark of Moro. They whack raw potatoes, causing them to split and fracture slightly, but not break apart. Next, they cook them in a covered pan with oil and coriander seeds, a traditional afelia flavoring. Red wine, added at the end, simmers into a flavorful sauce. For our version, we preferred the clean, herbal flavor of dry vermouth to red wine.

4

Servings

Tip

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.

35 minutes

10 minutes active

Ingredients

Directions

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Reviews
Dennis D.
November 14, 2022
Presentation Matters
The potatoes were quite good. However, we did not see your photo of the potatoes on the white plate, which provides a nice visual contrast. Our darkish serving bowls did not do this dish justice. Eye appeal does matter, and I will pay better attention next time.
Julie K.
September 5, 2022
Delightful
Deep flavors, richness in cooking potatoes so long in the pan
Manal S.

Would a sherry vinegar work as a substitute for vermouth? Looking for a non-alcoholic substitute that won't compromise the flavor, if that exists for this recipe.

Lynn C.

Hi Manal -

I would probably not use a whole cup of sherry vinegar, but instead do a combination of chicken broth and a tablespoon or two of sherry vinegar. Since the liquid gets reduced it might otherwise be too acidic. Good luck!

Best,
The Milk Street Team