Crack is the New Black

. . . but our drug of choice at the moment is a plate of cracked small new potatoes, seasoned in a Greek manner and perfect as a side to any main or as tapas, speared with toothpicks for easy consumption. Better hot from the pan, these slightly crisp and creamy potatoes can also serve as a cold midnight snack.

CRACKED POTATOES

1 pound or so scrubbed new potatoes, the smaller the better / 1/4 cup olive oil / 1/3 cup red wine vinegar / 1/3 cup lightly crushed coriander seeds / salt and black pepper / 1 t. caper / 1 T. lemon zest

1. With a mallet tap each potato until it cracks, being careful not to break apart completely.


2. Heat olive oil in a large deep skillet over low heat. Add potatoes in a single layer, cover and cook 15 or 20 minutes until browned.


3. Add vinegar, coriander, salt and pepper and cook for another 15 minutes.


4. Remove from pan when potatoes are tender and serve sprinkled with capers and lemon zest.