John Myers
Batatas Murro ~ Squeeze – Potatoes
The perfect batatas murro ~ squeeze – potatoes recipe with a picture and simple step-by-step instructions.
- 600 g Small potato patties
- 1 pinch Coarse sea salt
- 4 piece Garlic cloves
- 2 piece Bay leaves
- 4 Splash Extra virgin olive oil
- Optional:
- Fresh parsley finely chopped
- Fresh rosemary, marjoram or oregano
- There are two ways to prepare it! Here I have chosen variant A. 😉
- Variant A: Clean the potatoes with skin and place in a baking dish, season with coarse sea salt and add two bay leaves. Mix briefly once. Peel the garlic cloves, cut into fine cubes and reserve.
- Leave the casserole dish in the preheated oven (fan oven) at about 180 ° C for about 20 min-25 min. Until they are cooked, turning occasionally so that they don’t get too brown. Or in a hot air fryer at 180 ° C for 15 min.
- Remove the potato, let it cool down a little and then work it with a light punch.
- Put the processed potatoes back into the baking dish, sprinkle with coarse sea salt and garlic (add herbs if necessary) and drizzle with olive oil.
- Place in the oven for about 15 minutes at 200 ° C fan-assisted air, or in a hot air fryer for 10 minutes at 200 ° C.
- Remove, serve and drizzle with the garlic oil from the baking dish. Now you can sprinkle it with parsley.
- Variation B: Cook the cleaned potatoes with the skin on, coarse sea salt and bay leaves until they are cooked through. Take out the potato, let it cool down a bit and then work it with a light punch. Put the potatoes back in the warm pot. Lightly roast the garlic in olive oil (add herbs if necessary) and pour over the potatoes, season with sea salt, put the lid on and mix everything by shaking the pot. Then it is ready to be served. Or proceed as with variant A, see steps 5, 6 and 7. 😉
- Bon appetit !!! Bom Apetite !!!
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