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Portuguese "Punched" Potatoes

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.


  • 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

  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.

Doubleday Cookbook,American Century Cookbook,

The Food of Portugal