Portuguese Smashed Potatoes Batatas à Murro Recipes

PORTUGUESE "PUNCHED" POTATOES (BATATAS A MURRO)

Steps:

• 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!

PORTUGUESE SMASHED POTATOES ~ BATATAS à MURRO

Steps:

• Preheat oven to 400°F (204°C).
• Place potatoes in a medium bowl and pierce them all over with a fork. Drizzle the olive oil over the potatoes, add the salt and gently toss until potatoes are well coated.
• In a shallow baking dish, arrange the potatoes in a single layer without crowding them, and bake until tender, about 1 hour.
• Using a pestle or the bottom of a glass tumbler, punch down each potato hard enough to break it open. Scatter the chopped garlic in the opening of each potato. Drizzle with olive oil and vinegar, if desired. Serve immediately.

PORTUGUESE BATATAS A MURRO

Steps:

• Bake potatoes in a 350 oven, unwrapped, until cooked.
• Take potatoes out of oven and"punch" them so as to have the center of the potato pop open and then push the potato pulp up.
• Place desired amount of garlic and green onions in each open potato.
• Drizzle with a bit of olive oil.
• Sprinkle with freshly ground pepper.
• Serve it with grilled cod fish
• Enjoy!