Side DishSnack

Batatas A Murro

Name: Batatas A Murro
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: portuguese
Ingredients: 1,000 g small potato scrubbed clean; 6 clove garlic smashed and peeled; 120 ml extra virgin olive oil; 2 tsp coarse sea salt; 0.5 tsp black pepper freshly ground; 2 pcs bay leaf (optional); 15 g fresh parsley roughly chopped

A classic Portuguese side dish where small potatoes are boiled, then smashed and roasted until crispy on the outside and fluffy inside. They are generously seasoned with garlic, olive oil, and coarse salt.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Easy
Per serving: 470 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1,000 gsmall potato, scrubbed clean
6 clovegarlic, smashed and peeled
120 mlextra virgin olive oil
2 tspcoarse sea salt
0.5 tspblack pepper, freshly ground
2 pcsbay leaf(optional)

garnish

15 gfresh parsley, roughly chopped

Equipment

colander · large pot · baking sheet · cutting board · knife · oven

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
Cook’s note: Position a rack in the middle of the oven for even roasting.
2
Place the scrubbed potatoes and bay leaves in a large pot. Cover with cold water and add a generous pinch of salt.
About 2 min
Cook’s note: Starting with cold water helps the potatoes cook more evenly.
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.
About 25 min
4
Drain the potatoes thoroughly in a colander and discard the bay leaves. Let them steam dry for a minute.
About 2 min
Cook’s note: Letting the potatoes dry ensures they will get crispier in the oven.
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.
About 3 min
Cook’s note: Be careful not to flatten them completely; you want them to hold together but have lots of rough edges.
6
Drizzle the olive oil generously over the smashed potatoes and scatter the smashed garlic cloves around them.
About 1 min
7
Season everything with the coarse sea salt and freshly ground black pepper.
About 1 min
8
Roast for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.
About 20 min
Cook’s note: For extra crispiness, you can flip them halfway through roasting.
9
Transfer the hot potatoes to a serving platter, sprinkle with the chopped fresh parsley, and serve immediately.
About 1 min

Per serving

Nutrition

67%Score

Calories: 470.3kcal
Protein: 5.6g
Carbs: 45.3g
Fat: 30.4g
Fibre: 6g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in a 180°C (350°F) oven or an air fryer until hot and crispy.