Ingredients
1½ lb small Yukon gold potatoes (1½ to 2 inches in diameter)
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
¼ tsp ground black pepper
1 Tbsp salted butter
2 tsp coriander seeds, cracked
1 tsp fennel seeds, cracked
1 cup dry vermouth
Directions
Using a meat mallet or the bottom of a heavy skillet, whack the potatoes one at a time to crack them until slightly flattened but still intact. In a bowl, toss the potatoes with 1 tablespoon of oil and the salt and pepper.
In a 12-inch stainless steel skillet over medium-high, heat the remaining oil and butter. Add the potatoes in a single layer, reduce heat to medium, then cook without moving until well browned, 6 to 8 minutes. Flip and cook until well browned on the other side, about 5 minutes.
Add coriander and fennel. Cook, shaking the pan constantly, until fragrant, about 1 minute. Add vermouth. Cover and reduce heat to medium-low. Cook until the potatoes are just tender and the liquid has nearly evaporated, 12 to 14 minutes, flipping the potatoes halfway through.
Transfer to a serving bowl, pouring the pan sauce and seeds over the potatoes.