But it’s better to eat them this way than to not eat them at all. In portuguese these are called “Batatas à Murro” and the “punch” part comes from the fact that you punch the potatoes after they’re cooked. Punching them doesn’t add anything to the flavor, on its own, BUT when you add olive oil that’s when the party begins. I found portuguese olive oil on the market the other day and it just makes all the difference.
Ingredients (1-2 servings)
- 6 Small white potatoes
- Salt, portuguese olive oil q.s.
Instructions (Time: 45 minutes)
Preheat your oven to 180ºC. Wash the potatoes and scrub them if necessary.
Pick an oven appropriate pan and generously sprinkle the potatoes with salt. Don’t be shy.
Bake in the oven for 30-40 minutes. To check that they are cooked pierce the potatoes with a knife. They should be soft and the skin should be loose.
Remove them from the oven and rub off the salt in the skin with your hands.
On a cutting board punch each potato once or twice. The potatoes should remain in one piece.
Drizzle with olive oil to taste. The potatoes will absorb part of the olive oil and there should be olive oil in the plate. And if you feel like eating something even more decadent, heat the olive oil with some garlic and drizzle it over the potatoes. YUM!