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.