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.
1 large garlic clove, thinly sliced
3 to 4 tablespoons good-quality extra-virgin olive oil
8 small round red potatoes (1 to 1 1/2 pounds), scrubbed and unpeeled
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
How to Make It
Preheat oven to 400°. Combine garlic and olive oil; let steep 40 minutes.
Roast potatoes in a shallow baking pan at 400° on the middle oven rack for 40 minutes or until potatoes are tender.
"Punch" each potato, exposing the flesh, by whacking with a rolling pin or meat mallet. Arrange potatoes on a warm serving dish.
Strain olive oil, and drizzle over potatoes; sprinkle with kosher salt and pepper.