Batatas a Murro

Ingredients

• 1 kgsmall new potatoes — scrubbed, skins on
• 6 clovesgarlic — thinly sliced
• 120 mlextra virgin olive oil
• 2 tbspflat-leaf parsley — chopped
• 3 tbspcoarse sea salt — for the roasting tray
• to tastecoarse sea salt

Method

1. Preheat your oven to 200°C (392°F). Begin by washing 1 kg of small new potatoes thoroughly to remove any dirt, but do not peel them. Place the potatoes in a large pot and cover them with water. Add 3 tablespoons of coarse sea salt to the water and bring it to a boil over high heat.
2. Once boiling, reduce the heat to medium and let the potatoes simmer until they are tender. This should take about 15-20 minutes. You can test their doneness by inserting a fork into a potato; it should slide in easily without much resistance.
3. While the potatoes are boiling, peel and lightly crush 6 cloves of garlic. Set them aside. Finely chop 2 tablespoons of flat-leaf parsley and set aside as well for garnishing later.
4. Once the potatoes are tender, drain them and let them cool slightly until they are comfortable to handle. Using the palm of your hand or the bottom of a glass, gently press each potato until it just splits open but remains mostly intact.
5. In a large ovenproof skillet or roasting pan, heat 120 ml of extra virgin olive oil over medium heat. Add the crushed garlic cloves and allow them to infuse the oil, stirring occasionally, until they become fragrant and golden, about 2-3 minutes.
6. Carefully place the smashed potatoes into the skillet with the garlic-infused oil. Turn each potato to coat it in the oil, then arrange them in a single layer. Transfer the skillet to the preheated oven.
7. Roast the potatoes in the oven for about 20-25 minutes, or until the edges are crispy and golden brown. The centers should remain tender, while the exterior develops a delightful crust.
8. Remove the skillet from the oven and sprinkle the potatoes with additional coarse sea salt to taste. Garnish with the chopped parsley before serving. Serve the Batatas a Murro warm or at room temperature as a side dish.