Punched Potatoes, or Batatas à Murro in Portuguese, are baby potatoes that are first precooked with the skin on, and then slightly flattened with a gentle punch. They are then grilled, oven baked or even fried to get delicious combination of crispy and fluffy potato!
Portuguese Cuisine and Potatoes
If we could use one word to describe Portugal’s cuisine, this word would be simplicity, and such simplicity is what makes it so special. A good Portuguese meal doesn’t require a bunch of different ingredients, rather, it calls for a handful of base ingredients that go well with a variety of meats, fish, and seafoods.
Potatoes are one of those staple ingredients that feature in many classic Portuguese dishes, from the Portuguese Steak and Egg to countless codfish recipes. Although boiled potatoes seem to be the nation’s favourite, classic fries and roast potatoes are also appreciated. To us, the best form of Portuguese potato, is what the Portuguese call batatas à murro, literally translated as ‘punched potatoes’.
Batatas à Murro – Punched Potatoes
You might be wondering what a punched potato is, and if any violence is involved in the process of making it. Batatas à Murro usually means baby potatoes that were first precooked with skin on, and then slightly flattened with a gentle punch. They are then roasted in the oven until they are slightly crispy on the outside.
Because you ‘punch’ them to make them flatter, they are known colloquially as ‘punched potatoes’. Of course, the punching is optional, you can always use a fork to lightly press them, or even the base of a mug. The secret is not to squash them too much, the aim is to expose the interior just a little. This way, after you roast them they stay soft inside.
These smashed potatoes are incredibly simple to make, and go well with basically everything, from steak to baked fish. In Portugal they are usually served with Baked Salt Cod, and Baked Octopus. They are simply delicious on their own too, served with a garlic mayonnaise or piri piri mayonnaise too!
How to Make Portuguese Punched Potatoes
Portuguese Smashed Potatoes – Batatas à Murro
4
servings10
minutes20
minutes163
kcalOur favourite form of Portuguese potato is what the Portuguese call batatas à murro, literally translated as ‘punched potatoes’. These are skin on potatoes, par boiled, and gently squashed before roasting. Delicious!
Ingredients
500 g Baby Potatoes
3 tbsp Olive Oil
2 Garlic Cloves
1/4 tsp Sweet Paprika Powder
Fresh Rosemary
Fresh Thyme
Salt
Black Pepper
Directions
- Preheat the oven at 200°C.
- Boil the baby potatoes until fork tender (about 10-15 minutes). Drain the potatoes, then pat them dry with a clean cloth.
- In a small bowl, mix the olive oil, crushed garlic cloves, sweet paprika, and fresh thyme and rosemary to taste.
- Place the potatoes on a baking tray, brush their surface with the olive oil mixture. Season with black pepper and salt.
- Bake for approx. 20 minutes or until the skin gains a golden-brown colour. Season with more salt and black pepper if needed, before serving.
Preparation
- Preheat the oven at 200°C.
- Boil the baby potatoes until fork tender (about 10-15 minutes). Drain the potatoes, then pat them dry with a clean cloth.
- In a small bowl, mix the olive oil, crushed garlic cloves, sweet paprika, and fresh thyme and rosemary to taste.
- Place the potatoes on a baking tray, brush their surface with the olive oil mixture. Season with black pepper and salt.
- Bake for approx. 20 minutes or until the skin gains a golden-brown colour. Season with more salt and black pepper if needed, before serving.
Have you tried this recipe? We would love to know!! If you are looking for the perfect recipe to serve these with, you might want to take a look at our Baked Octopus!
