Batatas a Murro
The Quirky Foodster Team
Ingredients
- Small potatoes, unpeeled — 1 kg (2.2 lb)
- Olive oil — 60 ml (2 fl oz)
- Garlic, minced — 2 cloves
- Coarse sea salt, — to taste
- Chopped parsley, to garnish
Method
- Preheat the oven to 200°C (400°F).
- Boil the whole potatoes in salted water for 15 minutes until just starting to soften; drain.
- Place the potatoes on a baking tray and gently press or crush each with the back of a hand or a glass until slightly flattened but still holding together.
- Drizzle generously with olive oil and sprinkle with garlic and coarse salt.
- Roast for 20–25 minutes until golden and crisp on the edges.
- Garnish with chopped parsley before serving.
Introduction: Small potatoes roasted whole and lightly crushed, drizzled generously with olive oil and coarse salt, a beloved rustic Portuguese side.
Cultural Background: Batatas a murro, meaning 'punched potatoes' — referencing the way they're pressed after roasting — reflects the simple, olive-oil-forward style of much of Portuguese vegetable cookery.
Tips: Crush the potatoes gently so they hold together while creating extra surface area for crisping. Use a generous amount of good olive oil, as this is central to the dish's flavour.
Variations: Add a sprinkle of smoked paprika for extra flavour. Serve alongside grilled fish or meat as a hearty side.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 10 minutes to restore crispness.
FAQs:
Q: What does 'a murro' mean?
A: 'Punched' or 'by fist', referencing the technique of pressing the potatoes flat after initial boiling, before roasting.
Q: What is this dish typically served with?
A: Grilled fish or meat, as a hearty, flavourful side dish.
- Small potatoes, unpeeled — 1 kg (2.2 lb)
- Olive oil — 60 ml (2 fl oz)
- Garlic, minced — 2 cloves
- Coarse sea salt, — to taste
- Chopped parsley, to garnish
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