Inspired by all the potatoes I ate in my recent trips to Amsterdam (hello wedges!) and Mallorca (hello patatas bravas!), this #homemadeMonday (freshly back from my holidays) brings you yet another potato recipe – punched potatoes (batata à murro as the Portuguese call them) with bacon and a yummy yoghurt/mustard sauce. They´re super easy to make, aka perfect for the first day back from holidays when you´re in meetings back to back. Keep reading for the full recipe.
700g new potatoes
three garlic cloves
a tbsp chopped parsley
four tbsp Greek yoghurt
a tsp mustard
thick salt and pepper
1. Boil the potatoes in about 2l of water with a tablespoon of salt. Depending on their size, 15 to 20 minutes should be enough, but do the fork/toothpick test to figure out when they´re done.
2. Once the potatoes are boiled, drain them and place them in a baking tray, on top of a sheet of baking paper. Pre-heat the oven at 200 degrees celsius.
3. Now to the punching of the potatoes. You can smash these with a big wooden spoon, until the crack slightly.
4. Season them with salt and pepper, and crush the garlic cloves on top of them. Drizzle generously with olive oil.
5. Add the bacon on top of them and into the oven they go for about 10 – 15 minutes max, depending on how crunch you like them.
6. For the sauce just mix the Greek yoghurt with the mustard and optionally add some salt and pepper to it. Once the potatoes are done baking just drizzle them with the sauce, sprinkle them with parsley and enjoy.