Batatas A Murro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 5 min.

   Kokkens note: Position a rack in the middle of the oven for even roasting.

2. 2

   Place the scrubbed potatoes and bay leaves in a large pot. Cover with cold water and add a generous pinch of salt.

   Ca. 2 min.

   Kokkens note: Starting with cold water helps the potatoes cook more evenly.

3. 3

   Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.

   Ca. 25 min.

4. 4

   Drain the potatoes thoroughly in a colander and discard the bay leaves. Let them steam dry for a minute.

   Ca. 2 min.

   Kokkens note: Letting the potatoes dry ensures they will get crispier in the oven.

5. 5

   Spread the potatoes on a large baking sheet. Using your fist or the flat bottom of a glass, gently press down on each potato until it smashes and splits open.

   Ca. 3 min.

   Kokkens note: Be careful not to flatten them completely; you want them to hold together but have lots of rough edges.

6. 6

   Drizzle the olive oil generously over the smashed potatoes and scatter the smashed garlic cloves around them.

   Ca. 1 min.

7. 7

   Season everything with the coarse sea salt and freshly ground black pepper.

   Ca. 1 min.

8. 8

   Roast for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.

   Ca. 20 min.

   Kokkens note: For extra crispiness, you can flip them halfway through roasting.

9. 9

   Transfer the hot potatoes to a serving platter, sprinkle with the chopped fresh parsley, and serve immediately.

   Ca. 1 min.