Milk Street Cook Lynn Clark prepared these potatoes on an episode called “Milk Street Suppers” that included a Georgian chicken soup and a Persian Jam on Season One of Christopher Kimball’s Milk Street Television.
You can crack the coriander and fennel seeds with a mortar and pestle or with the side of a heavy chef’s knife or cleaver. Milk Street recommends using Dolin Vermouth de Chambéry. Regardless of brand, use dry not blanc.
Note: Don’t use a skillet with an ill-fitting lid. The pan might scorch. If the potatoes look dry, add water 2 tablespoons at a time during cooking.
Serves 4
INGREDIENTS
- 1 1⁄2 pounds small Yukon Gold potatoes (1 1⁄2 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
TO PREPARE
STEP ONE. 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.
STEP TWO. 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.
STEP THREE. 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.
STEP FOUR. 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.
