In our house, we love
spuds. Honestly, I love potatoes, boiled, roasted, mashed, and baked. Mmmm, mmm, mmm. Whenever I shop at Trader Joe's (weekly) I grab a bag of fingerling potatoes. I just love them! I've been making this version of "Cracked" potatoes for a few years. I saw it on Food Network-- by the winner of "The Next Food Network Star". Sadly, I've forgotten her name-- her show lasted one season, and she quit to move to France. Anyway, her original recipe used Yukon Gold Potatoes, and a lot more olive oil than I would normally use. You can certainly use Yukon, or Red Bliss Potatoes-- just try to buy them "small" and uniform in size. The trick is learning how to "crack" each potato without smashing them. The first few times that I made this recipe, I used too much force and I had potato bits flying across my kitchen counter! You can use a rolling pin-- I have learned to use my meat pounder (the edge). What you want is to see a "fissure". This lets the steam escape. This is one of the first recipes I ever posted on my blog. It had "zero" comments. I can see why, because the photos were done with flash photography (I don't do that anymore) and they weren't very appealing. I made these, tonight, and took some new shots-- using natural light. I thought I'd re-post the recipe for you. Here we go:
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-- I use either fresh rosemary or thyme. 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.
You might wonder why I just don't roast the potatoes in the oven... simple! It frees my oven for other things ( don't have a double oven), and I like having the skillet on the stove-- it's easier to keep at eye on it. No matter what, this recipe (actually, I think it's more of a
technique) is versatile and is a top favorite with my family.
Enjoy!
I have a huge weakness for potatoes. Love fingerlings, one of my many favorites. I've mashed, smashed and whipped but never cracked; you know I am going to give it a go!
ReplyDeleteThey're so wonderfully golden. A great way to enjoy potatoes.
ReplyDeleteI always grab a bag of Trader Joe's fingerlings as well. Now I have a new recipe to use! Thanks for sharing as they look delicious.
ReplyDeleteLove those potatoes!! Look sooo good!
ReplyDeleteGorgeous Debby!! They look absolutely PERFECT!!! Ilove the simplicity of the dish and the cracking is like an art form:) Ill have to try..
ReplyDeleteI have a bag of fingerling spuds in the fridge just waiting for this recipe. Love those nicely browned skins.
ReplyDeleteI love fingerlings! And yours look amazing, nice and brown... mmmmm!
ReplyDeleteI'd walk 100 km for one single stove topped cracked potato.I am sure we have all improved as far as our blog payoutys, photography, and even our cooking adventures into unchartered territories.
ReplyDeleteI saw the same episode with Amy what's-her-name and wanted to try them, but never have. Thanks for reminding me. Fingerling potatoes are not on the shopping list for next week!
ReplyDeleteIsn't there something wonderfully elegant about those beautifully golden roasted skins?
ReplyDeleteI can totally get with this - besides, I've never met a potato that I didn't love.
ReplyDeleteAh roasted potatoes, pan or oven they speak to me...a little salt and pepper, maybe some salsa...Ummm Yumm!
ReplyDeleteI love these fingerling potatoes especially roasted this way!
ReplyDeleteFingerlings are such fantastic little treats, especially when prepared as simply as this...it really lets their flavor shine through!
ReplyDeleteI like that you can cook them on the stove. It's getting to be that time where you don't want to turn the oven on. They look delish.
ReplyDeleteI think her name was Amy Whitley? Something like that?
ReplyDeleteThose potatoes look so delicious. I want them for breakfast right now!
The oven probably wouldn't give such a nice crispy edge to these anyway and would burn the garlic. I love this idea. I want to make this my next potato dish!
ReplyDeleteMy food photos still leave a lot to be desired so I have learned what a good or bad photo can do for the hits on your blog. I'm getting a light box one of these days...
I've never had these before and see them written about in so many recipes these days. I must try this....thanks! Roz
ReplyDeleteWhat a great recipe:) I am like you I love potatoes on everything , as a side , on their own and as snacks. I will give this recipe a try very soon, I know my husband will love them.
ReplyDeleteYou have such a beautiful blog and great photography!
We love spuds, too! I've not made them using this technique before but will next time...thx!
ReplyDelete~ingrid
I've been so behind in visiting my blogs and you've made chocolate chip cookies, these luscious potatoes, scallops, pizza... oh, my! I'm hungry and love potatoes this way. When the Farmers Market first opens (July here) I can get the tiniest red potatoes and I eat the heck out of them like this!
ReplyDeleteThanks for the recipe--! We'll be enjoying this dish tonight .. yum!
ReplyDeleteThank you! I found your blog while I was searching for the same recipe! I can't remember her name either. Sadly, it looks like she's been excised from the Food Network website. But I'm glad I'm not the only one who remembers these potatoes. I'm making them tonight. :)
ReplyDeleteWish there were measurements for ingredients!!
ReplyDeleteHow much oil do you use for a pound and what kind? Olive oil, canola???!
ReplyDelete