Portuguese "Punched" Potatoes

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.


Makes 4 servings

Recipe from



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


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

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

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

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

Jean Anderson,

Doubleday Cookbook,American Century Cookbook,The Food of Portugal,


October 2005
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