Batatas a Murro

Potatoes

• 600 g small waxy potatoes, whole, skin on — choose evenly sized potatoes for uniform cooking
• 1 tbsp coarse salt, for the boiling water

For roasting

• 60 ml extra-virgin olive oil, generous drizzle over the smashed potatoes
• 4 cloves garlic cloves, unpeeled, lightly crushed with the flat of a knife
• 4 sprigs fresh thyme
• 1 tsp flor de sal, scattered over just before roasting

Boil the potatoes

1. 1

   Preheat the oven to 220°C (conventional, not fan). Bring a large pot of well-salted water to the boil. Add the potatoes whole and unpeeled. Cook for 18–22 minutes until just tender — a knife slides in with slight resistance but the potato does not collapse. Do not overcook; you want them holding together for the smashing step.

   22m

   Tip: Uniformly sized potatoes are essential here — sort through the bag and use only the small ones for this recipe, or halve any larger ones before boiling.

Smash and roast

1. 2

   Drain the potatoes and let them steam-dry in the colander for 2 minutes — surface moisture is the enemy of crispness. Line a rimmed baking sheet with parchment paper. Place the potatoes on the tray with space between each one.

   3m
2. 3

   Using the palm of your hand or the flat bottom of a mug, press down on each potato firmly until it cracks open and flattens to about 1.5–2cm thick. You want them cracked and opened, exposing rough, craggy surfaces — but still holding together in one piece. The more surface area exposed, the more crunch.

   3m

   Tip: If a potato splits into pieces completely, tuck the pieces back together on the tray — they will crisp up fine and can be arranged neatly on the plate at serving.

3. 4

   Drizzle generously with olive oil, making sure to coat the exposed flesh and not just the top surface. Tuck the crushed garlic cloves and thyme sprigs between and around the potatoes. Scatter flor de sal evenly over the top.

   2m
4. 5

   Roast at 220°C for 20–25 minutes until the edges are deeply golden and crispy. Do not flip or disturb them during roasting — let the bottom crust form undisturbed. If roasting alongside Dourada ao Sal, place the potatoes on the lower rack; start them 5 minutes before the fish if you want maximum crunch.

   25m

   Tip: The unpeeled garlic cloves will have softened and caramelized in their skins — squeeze them over the potatoes just before serving for extra depth.