Portuguese smashed potatoes covered with minced garlic, olive oil, and salt, on a blue pottery plate.

5 / 2 votes

Portuguese Smashed Potatoes ~ Batatas à Murro

This popular but simple potato dish can be made on short notice. Waxy potatoes like Red Bliss, Idaho bakers, or new potatoes all work well in this recipe. If raw garlic is too much for you, give it a quick sizzle in a skillet to tame it.

Prep Time15

Cook Time1

Total Time1 15

Course: Sides

Cuisine: Portuguese

Servings: servings

Calories: 156

Ingredients

▢ 8 small or 4 medium (16 to 21 oz) waxy potatoes, such as Yukon Gold, Baby Dutch Yellow, baby red, or fingerling, skins intact, scrubbed
▢ 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)

US - Metric

Instructions

Preheat oven to 400°F (204°C).
Place potatoes in a medium bowl and pierce them all over with a fork. Drizzle the olive oil over the potatoes, add the salt and gently toss until potatoes are well coated.
In a shallow baking dish, arrange the potatoes in a single layer without crowding them, and bake until tender, about 1 hour.
Using a pestle or the bottom of a glass tumbler, punch down each potato hard enough to break it open. Scatter the chopped garlic in the opening of each potato. Drizzle with olive oil and vinegar, if desired. Serve immediately.

Nutrition