If you’re looking for a simple yet absolutely delicious way to enjoy potatoes, then you’re going to love this Batatas à Murro Recipe. It’s a classic Portuguese technique that basically means “punched potatoes,” and trust me — the crispy skin paired with the creamy inside makes every bite irresistible. I first tried this recipe on a whim when I wanted something new for dinner, and my family went crazy for it. Stick around, and I’ll walk you through my favorite way to make these, plus some insider tips to help you nail it the first time.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: With just a handful of ingredients, these potatoes pack incredible flavor and texture.
- Crispy Outside, Soft Inside: The smashing technique creates the perfect contrast you’ll keep craving.
- Versatile Side Dish: Perfect alongside grilled meats, seafood, or even on their own as a snack.
- Easy To Customize: You can play with garlic, vinegar, or herbs to match your mood or occasion.
Ingredients You’ll Need
The beauty of the Batatas à Murro Recipe is how straightforward the ingredients are, yet they come together to create something truly satisfying. I recommend using waxy potatoes since they hold their shape well and crisp up nicely. Also, don’t skip the garlic — it really elevates the whole dish.
- Waxy potatoes: Varieties like Yukon Gold or fingerlings work great because their skins crisp up without falling apart.
- Olive oil: Use a good quality extra virgin olive oil to infuse richness and help those skins get irresistibly crunchy.
- Coarse kosher salt: It seasons better and adds the perfect salty crunch for the skin.
- Garlic cloves: Freshly chopped garlic tucked inside the potatoes gives such a lovely punch of flavor.
- Wine vinegar (optional): A quick drizzle adds a slight tang and balances all that richness beautifully.
Variations
I love that this Batatas à Murro Recipe invites a bit of creativity. Over time, I’ve found that small tweaks can completely transform the flavor profile, making it fresh every time you make it.
- Herb Infusion: I sometimes add finely chopped rosemary or thyme to the garlic mixture — it’s such a cozy upgrade that makes these potatoes feel fancy.
- Spicy Kick: Toss in a pinch of smoked paprika or chili flakes with the olive oil drizzle for a subtle heat that my husband absolutely loves.
- Vegan & Gluten-Free: This recipe is naturally vegan, and just be sure to check your vinegar to keep it gluten-free if you’re serving friends with allergies.
- Smoky Variation: Smoked sea salt instead of kosher salt adds a lovely smoky undertone without overpowering the garlic’s freshness.
How to Make Batatas à Murro Recipe
Step 1: Prep and Oil the Potatoes
Start by preheating your oven to 400°F (204°C). While that’s heating up, take your scrubbed potatoes and pierce them all over with a fork — this step helps steam escape, so they cook perfectly. Then, toss them gently in a bowl with the olive oil and kosher salt until each potato is nicely coated. This simple step is key to getting the skin crispy and flavorful.
Step 2: Roast Until Tender
Arrange the potatoes in a single layer in a shallow baking dish — don’t crowd them, or they’ll steam instead of crisp. Pop them in the oven and roast for about an hour. You’ll know they’re ready when you can easily poke through the skin with a fork and inside feels soft and fluffy.
Step 3: The Smash — “Murro” Style
Now for the fun part! Using a pestle or the bottom of a sturdy glass, give each potato a firm smack — enough to crack it open but not so much it falls apart. This smashing creates all those nooks and crannies that soak up the garlic and oil beautifully.
Step 4: Add Garlic and Finish
Scatter the finely chopped garlic right into the cracks you made, then drizzle with a little more olive oil and, if you like, a splash of wine vinegar. Serve immediately — these are best enjoyed warm and freshly smashed.
Pro Tips for Making Batatas à Murro Recipe
- Don’t Skip the Fork Piercing: Piercing the potatoes all over is the “secret” step I learned that keeps them from bursting and ensures even cooking.
- Use a Heavy Glass or Pestle: I discovered that a heavier object makes smashing easier and gives a better texture without breaking the potato into pieces.
- Timing Matters: Smash the potatoes as soon as they come out of the oven — they’ll be hot and easier to crack open.
- Garlic Freshness: Finely chop your garlic right before serving to keep the flavor sharp and avoid bitterness.
How to Serve Batatas à Murro Recipe
Garnishes
I usually finish these potatoes with a sprinkle of fresh parsley or chives for color and a little brightness. Sometimes, I add a few flakes of flaky sea salt on top for an extra crunchy bite — it’s a simple garnish, but it makes the dish pop every time.
Side Dishes
This Batatas à Murro Recipe pairs beautifully with grilled chicken or steak, roasted vegetables, or even a fresh green salad. On busy weeknights, I often serve them alongside a quick sautéed spinach for a well-rounded meal that takes hardly any effort.
Creative Ways to Present
For special occasions, I love serving these smashed potatoes on a rustic wooden board alongside dipping sauces like garlic aioli or a smoky paprika mayo. It turns a humble side into a sharable appetizer that always impresses guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To keep the skins crispy, avoid covering them too tightly with moist lids — a paper towel layer inside the container helps absorb excess humidity.
Freezing
I don’t usually freeze these because the texture softens upon thawing, but if you need to, flash-freeze the smashed potatoes on a tray first, then transfer to a freezer bag. Reheat in the oven to help bring back as much crispness as possible.
Reheating
To reheat leftover Batatas à Murro, I always pop them back into a hot oven (around 400°F) for 10-15 minutes instead of microwaving. This revives the crispy edges and warms them through without making them soggy.
FAQs
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What does “Batatas à Murro” mean?
“Batatas à Murro” translates from Portuguese as “punched potatoes.” It refers to the technique of smashing roasted potatoes to create crispy, broken-open edges and a creamy interior—exactly what this recipe achieves.
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Can I use any type of potato?
For best results, use waxy potatoes like Yukon Gold or fingerlings because they hold their shape during roasting and crisp up nicely. Starchy potatoes like Russets can fall apart and become mushy.
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Is it necessary to pierce the potatoes before roasting?
Yes, piercing the potatoes with a fork helps steam escape during cooking, preventing them from bursting in the oven and ensuring even tenderness.
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Can I prepare this recipe ahead of time?
You can roast the potatoes ahead and smash them just before serving to maintain that crispy texture. Reheating in the oven restores crispness better than microwaving.
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What is the best way to reheat Batatas à Murro?
Reheating in a hot oven at 400°F for roughly 10-15 minutes revives the crispy skin and warms the potato evenly without making it soggy.
Final Thoughts
I absolutely love how this Batatas à Murro Recipe transforms simple potatoes into something special and comforting. Whenever I make it, the smell of roasted garlic and crispy skins fills my kitchen and makes everyone gather around the table—it’s that kind of recipe that sparks joy. Give it a try; you’ll enjoy how easy and rewarding it is. Trust me, once you’ve had these “punched” potatoes, you’ll be making them again and again, just like I do!
Print
Batatas à Murro Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Description
Batatas à Murro is a traditional Portuguese recipe featuring tender waxy potatoes that are roasted whole, then gently smashed to absorb savory garlic and olive oil, creating a flavorful and rustic side dish perfect for any meal.
Ingredients
Potatoes
- 8 small or 4 medium (16 to 21 oz) waxy potatoes (Yukon Gold, Baby Dutch Yellow, baby red, or fingerling), skins intact, scrubbed
Seasoning and Garnish
- 2 tablespoons olive oil, plus extra to drizzle
- 1 tablespoon coarse kosher salt, or to taste
- 4 garlic cloves, finely chopped
- Wine vinegar, to drizzle (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the potatoes evenly.
- Prepare Potatoes: Place the cleaned potatoes in a medium bowl and pierce each one all over with a fork. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt. Gently toss to coat potatoes thoroughly without bruising them.
- Roast Potatoes: Arrange the coated potatoes in a single layer in a shallow baking dish without crowding. Bake in the preheated oven for about 1 hour, or until the potatoes are tender when pierced with a fork.
- Smash Potatoes: Remove the potatoes from the oven. Using a pestle or the bottom of a glass tumbler, gently but firmly smash each potato until it breaks open and the interior is exposed.
- Add Garlic and Finishing Touches: Scatter finely chopped garlic into the openings of each smashed potato. Drizzle extra olive oil over them, and if desired, add a light drizzle of wine vinegar for brightness. Serve immediately to enjoy the warm, garlicky flavor.
Notes
- Using waxy potatoes like Yukon Gold or fingerlings helps maintain shape and creamy texture after roasting.
- Adjust the amount of kosher salt according to taste and dietary needs.
- Wine vinegar is optional but adds a nice acidity to balance the richness of the olive oil and garlic.
- Serve Batatas à Murro as a side dish with grilled meats, seafood, or vegetables.
- Ensure the potatoes are evenly spaced in the baking dish to achieve uniform roasting.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
