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4.8 from 15 votes

Punched Potatoes | Batatas a Murro

These Portuguese punched potatoes (called batatas a murro in Portuguese), are essentially crisp-skinned, creamy smashed potatoes smothered in caramelized onions and melted cheese. Sharing optional.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4
Calories: 487 kcal
Course: Side Dish
Cuisine: Portuguese

Ingredients

  • 14 ounces potatoes such as Yukon gold or similar, skin on
  • 2 garlic cloves smashed
  • 1 bay leaf
  • 3 tablespoons olive oil
  • sea salt ground white pepper, and cracked black pepper
  • 1 onion thinly sliced (about 11 oz)
  • sherry vinegar
  • 2 ounces queijo da Serra (a marvelously rich melty cheese) Teleggio, Gruyère, or another full-flavored melting cheese, broken into small pieces, or more to taste

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 430°F (220°C).
  3. Let the potatoes cool for about 10 minutes and then lightly smash them with your fist or the bottom of a heavy skillet.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the oven and serve right away, sprinkled with a little cracked black pepper.

Notes

  • “This is the reigning monarch of Portuguese cheese and has been for more than eight hundred years. Produced from the raw milk of Bordaleira sheep that graze on Beira Alta’s soaring Serra da Estrela mountain range, hence the name, queijo da Serra is still a handmade, artisanal cheese. Because of the work involved, each maker can turn out at most three wheels a day, but the EU is pressuring makers to automate the process. The cheese is produced in colder months, primarily from November to March, and it undergoes a four- to six-week maturation process. Initially, the cheese is sumptuously, creamily soft, and the linen-wrapped wheels are traditionally served with their tops shorn off and spoons are passed around for scooping. As it ages, the cheese firms up but never hardens.”
  • To pick a perfect wedge or wheel, definitely poke. The rind should yield under even the slightest pressure. And always serve the cheese at room temperature, taking it out of the fridge up to three hours in advance if necessary. If you’re bereft of queijo da Serra in your area, you can order it online or you can substitute Spain’s queso de la Serena or an Italian Taleggio, an oozy, deliciously stinky cow's milk cheese.

Nutrition Information

Serving 1portion Calories 487kcal (24%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 28g (43%) Saturated Fat 8g (40%) Monounsaturated Fat 15g Cholesterol 22mg (7%) Sodium 373mg (16%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 487

% Daily Value*

Serving 1portion
Calories 487kcal 24%
Carbohydrates 50g 17%
Protein 11g 22%
Fat 28g 43%
Saturated Fat 8g 40%
Monounsaturated Fat 15g 75%
Cholesterol 22mg 7%
Sodium 373mg 16%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.