Description
Crispy Roasted Batatas à Murro Potatoes are a traditional Portuguese dish featuring medium starchy potatoes that are boiled, gently smashed, seasoned with garlic, herbs, and olive oil, then roasted to achieve a golden, crunchy exterior with a soft, fluffy interior. Perfect as a versatile side or snack, these potatoes bring rustic charm and irresistible texture to any meal.
Ingredients
Scale
Potatoes
- 4–6 medium starchy potatoes (Yukon Gold or Russets), evenly sized
Seasonings & Oils
- 3–4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt, plus a pinch for boiling water
- 3–4 fresh garlic cloves, minced
- 1–2 teaspoons freshly ground black pepper
- 1 tablespoon fresh rosemary or thyme (optional)
Optional Variations
- Smoked paprika or chili flakes for spice (to taste)
- Grated Parmesan or Pecorino cheese (1/4 cup, for serving)
- Alternative fresh herbs such as oregano or basil (1 tablespoon)
- Plant-based garlic butter (for vegan option)
- Sun-dried tomato oil (for drizzling)
Instructions
- Choose and Prepare Your Potatoes: Select medium-sized starchy potatoes, washing them thoroughly to remove any dirt, leaving the skins on for texture and moisture retention.
- Boil Until Tender: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 20-25 minutes or until easily pierced with a fork.
- Smash the Potatoes: Drain and let potatoes cool slightly. Using your palm or the bottom of a heavy pan, gently press each potato until about half an inch thick without breaking them completely.
- Season and Oil the Potatoes: Place smashed potatoes on a baking sheet lined with parchment paper. Drizzle generously with extra virgin olive oil, then sprinkle with minced garlic, fresh herbs (if using), sea salt, and freshly ground black pepper.
- Roast Until Golden and Crispy: Preheat oven to 425°F (220°C). Roast potatoes for 25-30 minutes, flipping halfway through, until golden brown and crisp on the outside.
Notes
- Opt for starchy potatoes like Yukon Gold or Russet for the best fluffy texture.
- Boil gently to avoid potatoes falling apart during smashing.
- Do not skip olive oil; it is essential for crispiness and flavor.
- Flip potatoes halfway through roasting for even browning.
- Fresh garlic and herbs add vibrant, aromatic flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked potatoes in a single layer on a baking sheet before transferring to freezer bags; keep frozen up to 2 months.
- Reheat leftovers in an oven or air fryer to restore crispiness.
- Keeping potato skins on locks in nutrients and adds a rustic crunch.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: crispy roasted potatoes, Batatas à Murro, smashed potatoes, Portuguese side dish, garlic roasted potatoes, crispy potato recipe, vegan potatoes, easy roasted potatoes