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1
Boil the Potatoes in Their Skins
20 Mins
Boiling water, 100°C (212°F)
Put the scrubbed potatoes in a large saucepan, cover with cold water and add a good pinch of the salt. Bring to a boil, then simmer for 18 to 20 minutes until a knife slides into the largest potato easily but the potatoes still hold their shape. Drain well and leave them in the colander for 5 minutes so the steam dries their skins.
Do not overcook them here: soft potatoes fall apart when smashed, while just-tender ones split open and stay whole.
Done when: A knife slides in easily, but the potatoes keep their shape when lifted.
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2
Smash the Potatoes Gently
5 Mins
No heat — smash on the tray, about 20°C (68°F)
Tip the warm potatoes onto the hot, oiled roasting tray, spacing them out. Press each one down once with the bottom of a heavy glass or a potato masher until it splits open and flattens to about 2 cm (3/4 in) thick. Do not press hard: batatas a murro are only gently smashed, so the creamy inside stays mostly intact.
One firm press is enough. Pressing twice turns them into mash, and the dish loses its creamy centre.
Done when: Each potato is split open and flattened, with the skin cracked and the pale inside showing.
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3
Season with Garlic, Rosemary and Oil
2 Mins
No heat — season at room temperature, about 20°C (68°F)
Drizzle the remaining olive oil over the smashed potatoes and scatter the sliced garlic, rosemary, remaining salt and black pepper over the top, turning each potato once so both sides are coated.
Tuck the garlic slices under the edges of the potatoes where you can: garlic left bare on top of the tray burns before the potatoes crisp.
Done when: Every potato glistens with oil and is flecked with garlic and rosemary.
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4
Roast Until Golden and Crisp
25 Mins
Oven at 220°C (425°F)
Roast the tray in the hot oven for 20 to 25 minutes, turning the potatoes once halfway through, until the skins are deep golden and crisp at the edges and the insides are soft and fluffy. If the garlic starts to darken too fast, push it under a potato.
Do not crowd the tray: potatoes need space for the steam to escape, or they soften instead of crisping.
Done when: The skins are deep golden and shatter-crisp at the edges, and a knife slides into the centre easily.
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5
Serve Hot with Parsley
2 Mins
Serve hot, about 60°C (140°F)
Lift the potatoes onto a warm serving plate, drizzle over any garlicky oil left in the tray, and scatter the chopped parsley over the top. Serve at once, while the skins are still crisp.
Serve straight from the tray if you like: the potatoes stay crisper when they are not piled into a bowl.
Done when: The potatoes are hot, crisp-skinned and fragrant with garlic and rosemary.
auto_awesome Finishing Touches & Plating
Serve the batatas a murro hot from the oven, with the garlicky oil from the tray drizzled over them and a little chopped parsley on top.
Portugal
50m
