Batatas Assadas

Potatoes

• 1400 g potatoes, waxy or all-purpose, peeled or scrubbed, cut into large chunks
• 48 ml olive oil
• 1 tbsp coarse salt
• 1 tbsp sweet paprika
• 0.5 tsp black pepper
• 1 tbsp fresh rosemary, chopped (or use thyme)
• 2.5 garlic cloves, lightly crushed
• 40 ml water or stock, for initial steaming

Prepare and roast

1. 1

   Preheat the oven to 200°C (400°F).

   1m200°Coven
2. 2

   Toss the potato chunks with 48 ml olive oil, salt, paprika, pepper, rosemary, and crushed garlic in a large bowl until evenly coated.

   5m
3. 3

   Spread the 1400 g potatoes in a single layer in one or two large roasting trays. Add the 40 ml water or stock to the bottom of the tray. Cover tightly with foil.

   2mroasting tray

   Tip: The water creates steam that cooks the potatoes through before they crisp. This is the Portuguese secret to creamy insides.

4. 4

   Roast covered for 35 minutes.

   35m200°C
5. 5

   Remove the foil and roast for another 30–40 minutes, turning once halfway through, until the potatoes are golden and crisp on the outside.

   35m200°C

   Turn only once — too much handling breaks the crust.