Photo: Cracked Potatoes Recipe
Ingredients
- 12 small-medium Yukon potatoes
- 1/2 cup olive oil
- 2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
- Coarse salt and freshly cracked black pepper
- 1 clove garlic, sliced
- Special Equipment: a rolling pin or heavy pan
Directions
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.
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By Kathleent82
Michigan
on May 13, 2009
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Made these for dinner with the flank steak made in the same episode and these turned out wonderful! I mean wow how easy was this! The flavor turned out soo good, and was practically all the way through the potato with every bite from the cracking. Yum I would recommend this recipe!
By joblac2_10300014
Pottstown, PA
on February 11, 2009
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These were easy. I used the smallest size potato, the really cute little ones. I used 5 lbs. of potatoes and less than the half cup of olive oil. I didn't have any thyme on hand, but they still turned out nice. All told, it did take about an hour to get them to the right doneness. They were crisp and brown on the outside and tender inside. Mine weren't "creamy" as described by many other reviewers, not sure how they achieved that. They were very good, though, and hard to stop eating, even now that they're cool.
By urmilaparlikar_...
Newton, MA
on August 04, 2008
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These potatoes turned out delicious (how could they not, being essentially poached in olive oil?!, but they took A LOT longer to cook than the recipe suggests. I cooked them, covered, for about 40 minutes, and still had to finish them off in the microwave. Next time, I think I'll start them off in the microwave for a few minutes, to get them started, and then follow the recipe.
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