Batatas à Murro Recipe

If you’re looking for a super simple yet insanely delicious way to enjoy potatoes, you absolutely have to try my Batatas à Murro Recipe. This Portuguese comfort food, also known as “punched potatoes,” is a joyful dish where little baked potatoes get smashed just enough to open them up, then are soaked in garlic and olive oil goodness. I love this recipe because it’s crispy on the outside, fluffy and fragrant on the inside, and ridiculously easy to make. Keep reading—I’ll share everything so you nail it every single time!

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Ingredients You’ll Need

The magic of Batatas à Murro lies in its simplicity, so I always stick to basic, quality ingredients that highlight the potato’s natural flavor and bring out the garlicky aroma.

• Waxy Potatoes: Choose small Yukon Gold, fingerlings, or baby reds—their skins crisp up beautifully, and they hold shape well after smashing.
• Olive Oil: A good quality extra virgin olive oil makes all the difference—don’t skimp here!
• Coarse Kosher Salt: Essential for seasoning and bringing out those deep potato flavors.
• Garlic Cloves: Freshly chopped garlic is key for that punch of flavor; you can’t beat the aroma it releases when drizzled with olive oil.
• Wine Vinegar (Optional): I like to add a touch of acidity to brighten the dish—try it and see if you love it as much as I do.

Variations

I love how adaptable the Batatas à Murro Recipe is. Once you’ve got the basic technique down, you can easily add your own twist or adjust it for different diets.

• Herb-Infused Oil: Sometimes I stir fresh rosemary or thyme into the olive oil before drizzling—it adds an earthy layer that’s just fantastic.
• Spicy Kick: If you like heat, sprinkle in a pinch of smoked paprika or chili flakes right after smashing.
• Vegan & Gluten-Free: This recipe is already naturally both! Just skip the vinegar if you want to keep it very simple.
• Lemon Zest: For a fresh twist, add a little lemon zest on top before serving—it brightens things beautifully.

How to Make Batatas à Murro Recipe

Step 1: Prep and Pierce Your Potatoes

Start by giving your potatoes a good scrub—don’t peel them because the skin crisps up wonderfully. Then, pierce each potato all over with a fork. This little trick helps them cook evenly and lets the olive oil and seasonings soak in later. Trust me, this first step makes a huge difference in texture.

Step 2: Coat with Olive Oil & Salt

In a bowl, drizzle the potatoes with olive oil and sprinkle generously with coarse kosher salt. Toss gently so that every nook and cranny gets coated—this is how you get that perfectly crispy, golden skin. It’s the kind of seasoning that brings out the potato’s natural sweetness and flavor.

Step 3: Bake Until Tender

Arrange the potatoes in a shallow baking dish in a single layer without crowding. I preheat my oven to 400°F (204°C) and bake them for about an hour. You’ll know they’re done when a skewer or fork slides in easily and the skins are crisp and golden. This slow, even heat is what transforms these humble potatoes into something special.

Step 4: Smash and Season

Here’s the fun part! Using a sturdy pestle or even the bottom of a glass tumbler, press down firmly on each potato until it cracks open—like a little “punch” that creates a perfect cavity. Sprinkle the freshly chopped garlic right into this opening, then drizzle more olive oil over the top. If you’re a vinegar fan like me, add a little splash of wine vinegar now—you’ll get a beautiful pop of acidity that contrasts beautifully with the rich garlic oil.

Step 5: Serve Immediately and Enjoy

These are best eaten hot from the oven when the skin is still crispy and the garlic aroma fills the room. Grab your favorite fork, and dig in—you’re in for a treat!

How to Serve Batatas à Murro Recipe

Garnishes

I personally love finishing these potatoes with a sprinkle of fresh chopped parsley or a pinch of flaky sea salt just before serving. Sometimes I even add a little cracked black pepper for a bit of warmth. These garnishes bring freshness and elevate the rustic garlic flavor wonderfully.

Side Dishes

Batatas à Murro pairs beautifully with grilled meats like chicken or steak, roasted vegetables, or even a zesty green salad to balance the richness. I often serve it alongside a simple Portuguese seafood dish or piri-piri chicken for a full feast experience.

Creative Ways to Present

For special occasions, I’ve served these smashed potatoes in individual small cast iron pans—everyone gets their own crispy pile with garlic and oil pooling around. It looks rustic but elegant and keeps them warm longer, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover Batatas à Murro keep well in an airtight container in the fridge for up to 3 days. However, the skin will soften a bit, so I usually re-crisp them in the oven before serving again.

Freezing

I’ve tried freezing these before and honestly, the texture changes because the skins lose their crispness. If you do freeze them, use for mash or soups later rather than reheating as-is.

Reheating

To bring leftovers back to life, I like to pop them in a 375°F (190°C) oven for about 10-15 minutes. This helps to restore the crispiness and warm the garlic oil inside, making it taste nearly as good as fresh.

FAQs

Final Thoughts

I absolutely love how this Batatas à Murro Recipe turns simple potatoes into a dish that feels special yet is so easy to make. When I first tried it, I was blown away by the crispy skins and garlicky richness that just hit the spot every time. Whether you’re cooking for a casual weeknight or a festive dinner, these smashed potatoes add that comforting, homemade touch that everyone appreciates. Give it a go—I promise you’ll wonder how you ever lived without them!

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