Portuguese Smashed Potatoes ~ Batatas à Murro

Name: Portuguese Smashed Potatoes ~ Batatas à Murro
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 8 small or 4 medium (16 to 21 oz) waxy potatoes; 2 tablespoons olive oil; 1 tablespoon coarse kosher salt; 4 garlic cloves; wine vinegar

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Calories
156 kcal
Course
Side Dish
Cuisine
Portuguese

Portuguese Smashed Potatoes ~ Batatas à Murro

Iris Warren

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This popular but simple potato dish can be made on short notice. Waxy potatoes like Red Bliss, Idaho bakers, or new potatoes all work well in this recipe. If raw garlic is too much for you, give it a quick sizzle in a skillet to tame it.

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Ingredients

Servings

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
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)

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Instructions

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.

Nutrition Information

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Serving 1serving Calories 156kcal (8%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Monounsaturated Fat 5g Sodium 1768mg (74%) Fiber 2g (8%) Sugar 2g (4%)