Greek-style Cracked Baby Potatoes

I had this when I was in Greece and loved it. It is utterly delicious with small new potatoes, which have a lot of surface area for the cooking “juices”; needless to say, you can also do it with slightly bigger ones. I cannot guarantee that this is like the traditional Greek recipe but I prefer taste to authenticity.

What you need

½ - 1 kg of small new potatoes

4-5 tbsp balsamico vinegar

olive oil for frying

1-2 tbsp coriander seeds

1 tsp fenugreek or fennel seeds

1 tsp black pepper corns

sea salt to taste

fresh herbs, finely chopped (Greek basil, oregano, marjoram, flat-leaved parsley, coriander leaves, etc.)

zest of 1 lemon

2 cloves garlic, pressed

optionally: capers and/or dried olives, finely chopped

What you do

1. Crack the washed, unpealed potatoes with a kitchen hammer or under the flat blade of a large knife which you smack with your fist; the potatoes must only be cracked, not broken up!
2. Heat the oil in a heavy pan with a lid and add the potatoes in a single layer. Sauté with the lid on until they are a golden.
3. In the meantime grind the spice seeds and the salt with mortar and pestle. 
4. Add the balsamic vinegar and the spice mix and shake thoroughly. Add the capers and/or dried olives, if using.
5. Cook with the lid on for about 15 min. until they are softened but still firm.
6. Stir in the herbs, lemon zest and the garlic, warm once more briefly and serve with Tsatsiki and a Greek or other salad for a delicious, light meal.