Punched potatoes (Batatas a murro) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 173) by David Leite and Nuno Correia

  • potatoes
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on November 04, 2013

    We had red potatoes, quite a bit larger than called-for. I sliced them in half and put the sliced side down on a faintly oiled baking dish. Proceeded as written from there. Why are these potatoes so creamy? Leite mentions the creamy texture in the intro to the recipe, but I wasn't expecting anything different from a usual roasted potato. Does the salt on the skin do something? Anyway, I don't know the answer, but I loved these potatoes and the technique.

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