Batatas a murro, literally potatoes punched with a fist, are small potatoes roasted in their skins on a bed of coarse salt, then flattened with a firm press and finished with olive oil and garlic. The name describes the technique: murro is the Portuguese word for a punch, and the quick smack splits the skin and opens up the interior so it soaks up the oil.
In Portugal the potatoes are a familiar side for roast and grilled dishes, and they also appear on tables as a simple petisco, a small shared plate. They pair naturally with Bacalhau à Lagareiro (recipe on the site), Lulas Grelhadas (recipe on the site), and Sardinhas Assadas (recipe on the site), all dishes where olive oil and garlic are central.
Small waxy or all-purpose potatoes work best because the skins stay tender and the flesh holds together when flattened. The coarse salt bed seasons the skins gently and draws away surface moisture, which produces a crisper edge in the second bake.
Batatas a Murro Recipe
Ingredients
- 2 pounds (900 g) small baby potatoes, 1 to 2 inches wide (Yukon Gold or red)
- 2 tablespoons coarse sea salt, for the baking sheet
- 1/3 cup (80 ml) extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon flaky salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro
Instructions
- Heat the oven to 425°F (220°C). Scrub the potatoes well and pat dry. Choose potatoes of similar size so they cook at the same rate.
- Spread the coarse sea salt on a rimmed baking sheet. Nestle the potatoes in the salt, skins on, and roast for 35 to 40 minutes, until a knife slides in easily.
- Remove the tray from the oven. Cover each potato with a folded kitchen towel and press down firmly with the heel of the hand, a fist, or the flat bottom of a glass until the potato splits and flattens to about 1/2 inch thick.
- Brush off excess salt from the tray, or move the potatoes to a clean tray. Drizzle with 3 tablespoons of the olive oil and scatter the sliced garlic over the top.
- Return to the oven for 12 to 15 minutes, until the edges are crisp and the garlic is golden but not dark.
- Transfer to a serving dish, drizzle with the remaining olive oil, and season with flaky salt, pepper, and parsley. Serve hot.
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