Description
Batatas à Murro is a traditional Portuguese recipe featuring waxy potatoes that are roasted whole until tender, then gently crushed to open up and topped with garlic, olive oil, and a splash of wine vinegar. This method gives the potatoes a unique texture with a crispy exterior and a soft, flavorful interior, perfect as a side dish or appetizer.
Ingredients
Scale
Potatoes
- 8 small or 4 medium (16 to 21 oz) waxy potatoes, such as Yukon Gold, Baby Dutch Yellow, baby red, or fingerling, skins intact, scrubbed
Seasonings
- 2 tablespoons olive oil, plus extra to drizzle
- 1 tablespoon coarse kosher salt, or to taste
- 4 garlic cloves, finely chopped
- Wine vinegar, to drizzle (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Place the whole, scrubbed potatoes in a medium bowl and pierce each potato all over with a fork. Drizzle 2 tablespoons of olive oil over them, sprinkle with coarse kosher salt, and gently toss to coat all potatoes thoroughly.
- Roast Potatoes: Arrange the potatoes in a single layer in a shallow baking dish, ensuring they are not crowded. Bake in the preheated oven until the potatoes are tender when pierced, about 1 hour.
- Crush Potatoes: Remove the hot potatoes from the oven. Using a pestle or the bottom of a glass tumbler, firmly punch down each potato just enough to break it open and create a rough surface.
- Add Garlic and Finish: Scatter the finely chopped garlic into the openings of each crushed potato, drizzle with extra olive oil and optionally a splash of wine vinegar. Serve immediately while warm for the best texture and flavor.
Notes
- Waxy potatoes like Yukon Gold or fingerlings hold their shape well when roasted and crushed.
- You can adjust the amount of salt and garlic to your taste preferences.
- Adding wine vinegar is optional but adds a pleasant tangy brightness to the dish.
- Serve this dish hot, as the texture and flavor are best fresh out of the oven.
- This recipe pairs wonderfully with grilled meats, fish, or as part of a tapas spread.
Nutrition
- Serving Size: 1/4 recipe (about 4 small potatoes)
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
