Cracked Potato's Recipe
Make Cracked Potato's Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & seasoning
Fat & finishing
Method
Potatoes & seasoning
- 1
Clean and parboil
Preheat the oven to 230°C (450°F). Rinse 1 kg small Yukon Gold or baby potatoes under cold water and scrub to remove dirt. Place potatoes in a large pot and cover with cold water by about 2 cm. Add 2 tablespoons coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, 12–15 minutes depending on size. Do not overcook.
- 2
Dry and crack
Drain the potatoes well and let them steam-dry in the colander for 3–5 minutes. Transfer to a baking sheet lined with parchment or a lightly oiled rimmed baking sheet. Using the bottom of a heavy glass, a small plate, or the heel of your hand, gently press each potato until it flattens and the skin cracks but the potato remains in one piece (about 1–1.5 cm thick). Arrange cracked potatoes in a single layer with space between them.
- 3
Season before roasting
In a small bowl combine 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika. Sprinkle this seasoning evenly over the cracked potatoes so the flavor gets into the crevices.
Fat & finishing
- 4
Oil, butter and roast
Drizzle 3 tablespoons olive oil evenly over the potatoes, then dot or brush 2 tablespoons melted unsalted butter over them so the tops and the exposed interior get coated. Place the tray in the preheated 230°C (450°F) oven and roast for 20–25 minutes, then switch oven to broil (grill) or increase to high and continue 3–5 minutes until edges are deeply golden and crisp. Rotate the pan halfway through roasting for even color.
- 5
Add garlic and finish
While potatoes are still hot, immediately sprinkle the freshly minced garlic (2 cloves) over the potatoes so it softens in the residual heat but doesn't burn under the broiler. Toss gently on the sheet to coat; if desired, return to oven for 30–60 seconds just to bloom the garlic aroma (optional).
- 6
Garnish and serve
Remove potatoes to a serving platter. Sprinkle with 2 tablespoons finely chopped fresh parsley and 3 tablespoons grated Parmesan cheese, if using. Taste and add additional salt or pepper to taste. Serve hot as a side or appetizer with sour cream, aioli, or your favorite dipping sauce.