Print

Crispy Roasted Batatas à Murro Potatoes

Crispy Roasted Batatas à Murro Potatoes
Print Recipe

Crispy Roasted Batatas à Murro Potatoes are a classic Portuguese dish featuring gently smashed medium-sized waxy potatoes roasted to golden perfection. Infused with garlic, fresh herbs, olive oil, sea salt, and black pepper, this recipe yields potatoes that are crunchy on the outside and tender on the inside. Perfect as a versatile side dish for grilled meats, seafood, or vegetarian meals, these potatoes are effortless to prepare yet deliver a restaurant-quality flavor experience.

Ingredients

Scale

Potatoes

  • 600–800g medium-sized waxy potatoes (such as Yukon Gold or red potatoes)

Seasoning & Flavor

  • 4–5 tablespoons good-quality olive oil
  • 4 garlic cloves, minced or finely chopped
  • 1–2 teaspoons sea salt, plus more for sprinkling
  • Fresh herbs: 1 tablespoon chopped rosemary or thyme (or alternative herbs like oregano or sage)
  • 1/2 teaspoon freshly cracked black pepper

Optional Variations

  • Smoked paprika or chili flakes, to taste for a spicy kick
  • Grated Parmesan or Manchego cheese, for sprinkling before serving
  • Extra whole garlic cloves, for roasting alongside potatoes
  • Lemon-infused olive oil or fresh chopped parsley, for garnish

Instructions

  1. Prepare Your Potatoes: Wash the potatoes thoroughly to remove any dirt, keeping the skins on for texture and nutrients. Boil the potatoes in salted water for about 20 minutes, or until just tender but not falling apart.
  2. Smash the Potatoes: Drain the potatoes and allow them to cool slightly. Place them on a lined baking tray and gently press each potato with the bottom of a glass or your hand until slightly flattened but still whole. This step increases the surface area for crispiness.
  3. Season and Oil: Drizzle the smashed potatoes with plenty of olive oil. Sprinkle generously with sea salt, cracked black pepper, fresh herbs, and minced garlic. Toss to evenly coat, ensuring the garlic is spread out to avoid burning.
  4. Roast Until Golden: Preheat your oven to 220°C (430°F). Roast the potatoes on the center rack for 30-40 minutes, turning them halfway through cooking to ensure even browning. Roast until they are golden and crispy on the edges.
  5. Final Touches: Remove the potatoes from the oven and optionally sprinkle additional flaky sea salt and drizzle a little more olive oil to keep them shiny and flavorful. Serve warm for the best taste and texture.

Notes

  • Choose waxy or all-purpose potatoes for the best texture and to hold shape when boiled and smashed.
  • Do not overboil; potatoes should be just tender enough to smash without breaking apart.
  • Use plenty of olive oil to achieve a crispy crust and rich flavor.
  • Roast at a high temperature to develop a golden, crunchy exterior.
  • Turn the potatoes halfway through roasting for even browning.
  • Add garlic halfway through roasting or use garlic-infused oil to avoid burning the garlic.
  • These potatoes keep well refrigerated for up to 3 days and reheat best in a hot oven or skillet to restore crispiness.

Nutrition

Keywords: Portuguese potatoes, roasted potatoes, smashed potatoes, crispy potatoes, Batatas à Murro, garlic potatoes, herb roasted potatoes, side dish

Find it online: https://mealsbylina.com/crispy-roasted-batatas-murro-potatoes/