Best Cracked Potatoes Recipes

CRACKED POTATOES

Steps:

• Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
• Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.
• Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.
• Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

ROASTED "CRACKED" POTATOES WITH CORIANDER AND RED WINE

Steps:

• Preheat oven to 425F. Place large rimmed baking sheet in oven to warm. Place coriander in small skillet over medium-high heat. Shake skillet until coriander is fragrant and slightly darker, about 5 minutes. Cool. Transfer coriander to resealable plastic bag. Using mallet, mash coarsely. Transfer coriander to large bowl. Using mallet, pound each potato until cracked but still whole. Transfer to bowl with coriander; add oil. Sprinkle potatoes with salt and pepper; toss to coat. Transfer potatoes with oil to baking sheet in oven. Roast until tender when pierced with skewer, stirring occasionally, about 30 minutes. Meanwhile, boil wine in heavy medium saucepan 5 minutes. Place potatoes in large serving bowl. Add wine; toss to coat. Serve, spooning some of wine mixture along with potatoes.

CRACKED POTATOES

Steps:

• Trim any eyes or damaged areas from potatoes and wash well in cold water. Arrange in a single layer in a 10" non-stick skillet. Add broth, oil, rosemary and salt. Bring to as boil, reduce heat to medium. Cover pan but leave lid ajar, and boil until potatoes are tender when priked with a fork, about20 minutes. The liquid should still come halfway up the potatoes, and it it doesn't, add more broth or water until it does. Remove pan from heat, and using a measuring cup, press gently on each potato until it cracks open. Set the pan over med-high heat and cook uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently flip potatoes and cook until brown on other side. Remove potatoes from heat and let rest 5 minutes. Sprinkle with chives.

STOVETOP CRACKED FINGERLING POTATOES RECIPE - (4.2/5)

Steps:

• You will need a skillet with a tight fitting lid. Using either a rubber mallet, rolling pin or a heavy pan, "whack" each potato so that you see a small crack (fissure). Be careful, or pieces of potato can go flying everywhere! Heat oil in skillet to a medium high heat. Add potatoes and season with kosher salt & pepper. Add fresh herbs. Put the lid onto the skillet. Allow the potatoes to cook at medium high for 2-3 minutes; shake skillet every 2-3 minutes until they start to look browned. Reduce heat to medium low for approx 20-30 minutes. The larger the potatoes, the longer it will take. When the potatoes are fork tender, remove lid and add garlic and shake the skillet to distribute evenly. Allow moisture to evaporate, turn off heat and serve.