portuguese "punched" potatoes (batatas a murro)

How To Make portuguese "punched" potatoes (batatas a murro)

• 1

  Wash and scrub the potatoes. Remove any blemishes and pat dry.
• 2

  Pierce with a fork in a couple of spots.
• 3

  Coat with sea salt and a drizzle of olive oil. Gently rub the oil into the potatoes and place in small oven proof dish or pan.
• 4

  Use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
• 5

  Note: (You can also boil the potatoes in salted water, with the skin on for about 30-45 minutes. Pierce with a fork to check how tender they are.)
• 6

  Meanwhile, make garlic oil: In a small saucepan heat the oil and add the garlic. Cook on low for a few minutes until the garlic turns slightly golden. Do not overcook or the garlic will become bitter!
• 7

  To test the potatoes, pierce them with a fork or gently squeeze a potato holding your oven mitt. The potato should be soft.
• 8

  When the potatoes are ready, punch them down with your fist wrapped in a clean dish towel. or with a meat mallet until they “POP” open. *Note: The potatoes are hot – be careful!
• 9

  When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
• 10

  Place in the oven on low until ready to serve or re-heat the next day! Enjoy!
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