Roasted Punched Potatoes Food

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.

PUNCHED POTATOES

Steps:

• Pre-heat the oven to 375.
• Bake the potatoes until soft (30 to 50 minutes, depending on the size).
• Slowly heat the oil.
• Remove from the heat and add the garlic.
• Allow steeping at least 10 minutes.
• Place the potato on a cutting board.
• Cover with a clean towel.
• Using a meat tenderizing mallet carefully punch the potato.
• Use a spatula to transfer to a plate.
• Pour the garlic oil and vinegar (if used) over the potato.
• Check the seasoning.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED PUNCHED POTATOES

Steps:

• With the rack in the center position, heat the oven to 475 degrees. Set potatoes on a baking sheet and roast until very tender, about 40 minutes. Remove potatoes from the oven (leave the oven on) and set aside to cool for 10 minutes. Place the potatoes in a bowl, brush the baking sheet with 2 tablespoons oil, and sprinkle sheet lightly with salt and pepper. Return the potatoes to the sheet spaced so they do not touch, and with the bottom of a mug (or a similar tool), sharply press down on the potatoes to break their skins and compress the flesh to about ¾ inch thick. Brush the broken potatoes with the remaining oil, sprinkle lightly with salt and pepper, return to the oven, and roast until golden and crisp, 30 to 40 minutes longer, turning the baking sheet partway through cooking time. Taste and adjust the seasoning, if necessary, then transfer to a serving platter, sprinkle with parsley, and serve.

OVEN ROASTED POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
• Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

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!