Punched Potatoes Batatas A Murro Food

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.

PUNCHED POTATOES | BATATAS A MURRO

Steps:

• Bring a large saucepan of salted water to a boil, add the potatoes, and cook until tender, 20 to 30 minutes. Drain and let cool slightly.
• Preheat the oven to 430°F (220°C).
• Let the potatoes cool for about 10 minutes and then lightly smash them with your fist or the bottom of a heavy skillet.
• Place them in an ovenproof dish with the garlic and bay leaf, drizzle with 2 tablespoons oil, and gently turn to ensure they're thoroughly coated. Season with salt and white pepper and bake until golden brown and crisp, 25 to 30 minutes.
• Meanwhile, in a skillet over low heat, warm 1 tablespoon oil and then add the onions and season with salt and white pepper. Cook gently until very soft and translucent, about 20 minutes.* Try squeezing a piece of onion; it should be very soft and taste sweet.
• Increase the heat and let the onions caramelize and turn golden brown, stirring to stop them from sticking, about 5 minutes more. Remove the cartouche, if using, and set aside. Add a splash of sherry vinegar for a little bit of acidity that cuts through the cheese.
• Take the potatoes out of the oven and scatter the onions and spoon or scatter the cheese on top. Return the dish to the oven and cook until golden brown and bubbling, 5 to 10 minutes.
• Remove from the oven and serve right away, sprinkled with a little cracked black pepper.

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 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!