Portuguese "Punched" Potatoes (Batatas a Murro)
Featured Pinch Tips Video
- 2 pounds small russet or idaho potatoes
- 1 teaspoon sea or regular salt
- 1 teaspoon pepper
- 2 or 3 large cloves garlic (finely chopped)
- 1/2 cup of olive oil
1Wash and scrub the potatoes. Remove any blemishes and pat dry.
2Pierce with a fork in a couple of spots.
3Coat 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.
4Use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
5Note: (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.)
6Meanwhile, 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!
7To test the potatoes, pierce them with a fork or gently squeeze a potato holding your oven mitt.
The potato should be soft.
8When 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!
9When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
10Place in the oven on low until ready to serve or re-heat the next day! Enjoy!