THE PUNCHED GARLIC-ROOTS

(Our Play on Batatas a Murro)

THE PUNCHED GARLIC-ROOTS

Ingredients: 800g Baby potatoes (skin on), 10 cloves Garlic (smashed with skin on), 150ml Extra virgin olive oil, 1 tbsp Coarse Sea Salt, 1 tsp Black pepper, 1 tsp Dried Oregano...

Ingredients

  • 800g Baby potatoes (skin on)
  • 10 cloves Garlic (smashed with skin on)
  • 150ml Extra virgin olive oil
  • 1 tbsp Coarse Sea Salt
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano

Cooking Method

  1. The Swell Boil potatoes in salted water for 15 minutes until just tender; drain.
  2. The Scorch Place potatoes on a tray; use a towel to 'punch' (murro) each one until it cracks open.
  3. The Bloom Whisk oil and spices with a tiny 15ml splash of water; the moisture will help the oregano oils penetrate the cracks.
  4. The Marriage Drown the potatoes and garlic in the spiced oil; roast at 220°C for 15 minutes.
  5. The Final Flourish Finish with extra raw sea salt and a massive hit of raw extra virgin olive oil.

Cuisine: Portuguese

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