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The flavor is all in how you crack the potatoes, not smash them
Cracked Potatoes with Vermouth, Coriander and Fennel
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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
1½ pounds small Yukon Gold potatoes (1½ to 2 inches in diameter)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon salted butter
2 teaspoons coriander seeds, cracked
1 teaspoon fennel seeds, cracked
1 cup dry vermouth
Ingredients
-
1½
pounds small Yukon Gold potatoes (1½ to 2 inches in diameter)
-
2
tablespoons extra-virgin olive oil
-
1
teaspoon kosher salt
-
¼
teaspoon ground black pepper
-
1
tablespoon salted butter
-
2
teaspoons coriander seeds, cracked
-
1
teaspoon fennel seeds, cracked
-
1
cup dry vermouth
MILK STREET RECIPES
How to make crispy smashed potatoes—without the burn
Directions
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01Using 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.See Demo
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02In 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.See Demo
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03Add 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.See Demo
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.
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Your First Issue
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.