Yield
Makes 4 servings

I first tasted these potatoes at a little tasca (mom-and-pop restaurant) in the north of Portugal. They'd been roasted in glowing coals and were served as an accompaniment to grilled bacalhau (dried salt cod). I tried oven-roasting the potatoes back home and came up with this recipe. Prep: 5 minutes, Steep: 40 minutes, Bake: 35 minutes.

How to Make It

Step 1

Preheat oven to 400°. Combine garlic and olive oil; let steep 40 minutes.

Step 2

Roast potatoes in a shallow baking pan at 400° on the middle oven rack for 40 minutes or until potatoes are tender.

Step 3

"Punch" each potato, exposing the flesh, by whacking with a rolling pin or meat mallet. Arrange potatoes on a warm serving dish.

Step 4

Strain olive oil, and drizzle over potatoes; sprinkle with kosher salt and pepper.

Doubleday Cookbook,

American Century Cookbook,

The Food of Portugal

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