If you love potatoes, this recipe is for you. The crackles skins house creamy, soft potato inside, making a most satisfying side dish.
Makes 4 servings
- 1 ½ pounds red-skinned potatoes, rinsed well, do not peel
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- Generous pinch cracked black pepper
- 1 tablespoon vegan butter substitute
- 1 teaspoon fennel seeds, crushed
- 2 teaspoons garlic powder
- ½ cup dry white wine
Step By Step Instructions:
Using the bottom of a heavy skillet, gently whack potatoes (1 at a time) to flatten slightly, but are still intact. Toss the potatoes with 1 tablespoon olive oil, sea salt and pepper to coat.
Place a 12-inch stainless steel skillet over medium-high heat and cook the remaining olive oil and vegan butter until the butter is melted. Add the potatoes in a single layer; reduce heat to medium and cook, without moving potatoes until they are well-browned, about 6-8 minutes. Flip the potatoes and continue cooking (without moving once flipped) for another 5 minutes to ensure even browning.
Add fennel seed, garlic powder and cook, shaking the pan constantly until spices are fragrant, about 1 minute. Cover and reduce heat to medium-low. Add wine and cook until potatoes are tender, about 8 minutes, flipping the potatoes once, halfway through cooking. Cook until liquid has nearly evaporated.
Slide potatoes onto a serving plate and scrape any remaining liquid and spices over top.
COOK’S TIP: Use a skillet with lid that fits tightly so your liquid doesn’t evaporate too quickly, leaving you with scorched potatoes. If you need to add a bit of water while cooking, add it 2 tablespoons at a time.
COOK’S TIP: You can crush fennel seeds in a mortar and pestle or by gently pressing with a chef knife.