It doesn´t take much beating
Batatas à muro - Punched potatoes
I think this dish embodies many things that are uniquely Mediterranean... it marries garlic and olive oil with a baked potato, replacing maybe Northern Europe´s sour cream and chives.
Instead of gently cutting open the potato, these ones are literally beat up ('à muro') in the true hot blooded fashion that is being Mediterranean.
- medium-sized potatoes (4 per person)
- coarse Salmarim sea salt
- olive oil and butter
- 3 cloves of garlic
- Wash the potatoes and place them in a baking dish on top of a bed of coarse sea salt
- Bake 450 F /230C until soft,or until the potatoes begin to very lightly brown (around 30 minutes) - the salt speeds up the cooking
- Remove the excess salt and punch the potatoes with a wooden spoon so that the skin breaks (This is the beating up part!).
- Heat up the butter and olive oil in a shallow frying pan.Sauté the garlic gently till soft I mixed in some roasted garlic purée to give an additional contrast.
- Mix in the punched potatoes season with salt and pepper and serve.
"It doesn't matter who's wrong or who's right
Just beat it,beat it,beat it,beat it"