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.

Recipe by MyRecipes October 2005

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Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Doubleday Cookbook,American Century Cookbook,

The Food of Portugal

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