As Batatas a Murro são um dos acompanhamentos mais icónicos e apreciados da cozinha portuguesa. Com uma simplicidade rústica, estas batatas transformam-se numa iguaria de textura contrastante – macias e fofas por dentro, com uma pele estaladiça e impregnada de azeite e ervas aromáticas. São a companhia perfeita para pratos de peixe assado ou carne grelhada, celebrando o sabor autêntico dos ingredientes de qualidade.
Ingredientes
- 500g de batatas
- sal q.b.
- azeite q.b.
- oregãos secos
Preparação
- Lave as batatas e coloque-as num prato resistente à temperatura.
- Leve-as ao microondas durante 10 minutos (este tempo pode variar consoante o tamanho e tipo de batata. Convém confirmar com o garfo.
- Deixe-as cozinhar, e quando estiver prontas, polvilhe-as com um pouco de sal e os oregãos secos e um fio generoso de azeite.
- Leve-as ao microondas mais um minuto e estão prontas a servir.
From our Portuguese table to yours, here’s a simple, rustic, and utterly delicious classic.
“Punched” Potatoes
“Batatas a Murro,” which literally translates to “punched potatoes,” is a beloved and quintessential Portuguese side dish. The name comes from the charmingly rustic technique of giving the cooked potatoes a gentle punch or press, just enough to split the skin and create a larger surface area for absorbing generous amounts of golden olive oil and aromatic herbs. The result is a perfect textural contrast: a fluffy, steamy interior encased in a wonderfully crisp, seasoned skin.
This dish is the embodiment of Portuguese comfort food – simple, hearty, and deeply flavourful. It celebrates the quality of basic ingredients, turning the humble potato into the star of the show. While the original recipe offers a very quick microwave method, the most traditional and arguably most delicious way to prepare batatas a murro is by finishing them in a hot oven. This extra step ensures the skin becomes irresistibly crispy, a hallmark of the authentic dish.
These potatoes are the perfect accompaniment to almost any main course, but they truly shine alongside grilled fish (especially cod) or roasted meats. The combination of garlic, oregano, and high-quality olive oil infuses the potatoes with a classic Mediterranean flavour. Feel free to add a sprig of rosemary or thyme to the roasting pan for an extra layer of aroma.
Ingredients
- 500g small new potatoes
- Coarse sea salt, to taste
- A generous amount of good quality olive oil
- Dried oregano
- A few cloves of garlic, skin-on and lightly crushed (optional)
Preparation
- Wash the potatoes well, leaving the skins on. Boil them in salted water until they are tender when pierced with a fork.
- Preheat your oven to 200°C (180°C Fan / Gas Mark 6).
- Drain the potatoes well and place them on a baking tray. With the palm of your hand or the back of a spoon, give each potato a gentle but firm press or “punch” until it slightly bursts open.
- Drizzle generously with olive oil, ensuring each potato is well-coated. Sprinkle with coarse sea salt, dried oregano, and add the crushed garlic cloves to the tray if using.
- Roast in the preheated oven for 15-20 minutes, or until the skins are golden and crispy. Serve immediately.