Batatas a Murro (Smashed Potatoes)

01Method

1. 1

   Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.

2. 2

   Wash and dry the potatoes, then arrange them on the prepared baking sheet. Coat them with half the olive oil and the kosher salt, tossing to ensure even coverage. Roast until a fork slides through the largest potato without resistance, about 30 minutes.

3. 3

   Using a pestle, flat-bottomed cup, or your towel-wrapped fist, lightly press each potato until the skin just breaks open. Combine the minced garlic with the remaining olive oil in a small bowl, then spoon the mixture evenly over each potato.

4. 4

   Return the pan to the oven and roast for another 8 to 10 minutes, until the undersides are crisping and the garlic turns golden. Finish with flaky salt to taste and serve immediately. Store leftovers in a sealed container in the refrigerator for up to 5 days; reheat covered in a 350°F oven until warmed through.