Portuguese "Punched" Potatoes (Batatas a Murro)
How to Make Portuguese "Punched" Potatoes (Batatas a Murro)
- Wash and scrub the potatoes. Remove any blemishes and pat dry.
- Pierce with a fork in a couple of spots.
- 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.
- Use an oven to table dish for easy serving. Cook at 400 degrees for 45 minutes to 1 hour depending on your oven.
- 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.)
- 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!
- To test the potatoes, pierce them with a fork or gently squeeze a potato holding your oven mitt.
The potato should be soft.
- 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!
- When ready to serve, pour the garlic olive oil over the potatoes and sprinkle on fresh cracked black pepper as desired.
- Place in the oven on low until ready to serve or re-heat the next day! Enjoy!