Say hello to the crispiest, garlickiest potatoes of your dreams — Batatas à Murro, or Portuguese “smashed potatoes.” Golden on the outside, fluffy on the inside, and drenched in olive oil and garlic, they’re the ultimate sidekick to grilled fish, meat… or just a spoon.🥄
Pro tip: If you’re short on time, parboil the potatoes first to speed things up in the oven. But if you’ve got the time, roasting them from raw builds incredible flavour and texture — slow and golden wins the race! 🚗
Ingredients:
• 1.5 lbs (about 700g) baby potatoes
• 4–5 garlic cloves, thinly sliced or smashed
• 1/3 cup good-quality olive oil (Portuguese if possible)
• Coarse sea salt
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: rosemary or bay leaves for extra flavour
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Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and dry your baby potatoes. No need to peel—just keep them whole.
3. Optional (faster version): Parboil potatoes in salted water for about 15 minutes until fork-tender, then drain and let dry before roasting.
4. If roasting from raw: Toss potatoes with a drizzle of olive oil, salt, and pepper.
5. Roast whole for 40–50 minutes, or until the skins are wrinkled and the insides are soft.
6. Smash each potato gently with the bottom of a glass or spatula until slightly flattened.
7. Drizzle generously with olive oil and scatter sliced garlic and herbs over the top.
8. Return to the oven for another 15–20 minutes, until crispy and golden.
9. Finish with fresh parsley, more olive oil if desired, and a final pinch of sea salt.
