Batatas a Murro

 This is a popular Portuguese way of cooking the humble potato. I just love the fact this dish is known as "punched potatoes". With cheese, onion and Potato you can't go wrong. 

Ingredients
serves 2

600g potatoes, (about 6 x 100g size)
350g onion, thinly sliced
120 g queijo da Serra (or similar cheese that melts easily), roughly chopped
2 garlic cloves crushed
1 bay leaf
4 tbsp olive oil
1 tbsp Sherry vinegar
salt, to taste
ground white pepper, to taste
freshly ground black pepper, to taste

Instructions 

Bring a large saucepan of salted water to a boil, add the potatoes, whole with skin on, and cook until just tender, 25-30 minutes (depending on size). Drain and set aside to cool slightly.

Then lightly "punch" them with your fist to crush them. Don't mash them, you need to loosely keep the shape of the potato. You could use a potato masher to have better control of the pressure you're applying. 

Preheat the oven to 220°C

Place the squashed potatoes in an ovenproof dish, add the crushed garlic, bay leaf, and two tablespoons of the olive oil. Stir them carefully to cover with the oil.  Season with a pinch salt and white pepper and place in the oven. Cook for 25-30 minute until they being to colour a nice golden brown. 

Meanwhile, in a large frying pan add the remaining two tablespoons of olive oil over a low heat, then add the onions. Season with salt and white pepper. Place a lid over the pan and cook slowly for 20-25 minutes. 

Remove the lid and turn up the heat to caramelize the onions, stirring regularly to stop any from catching and burning. Add a tablespoon of vinegar. Continue to fry until golden brown.

Remove the potatoes from oven. Evenly place the fried onion over the potatoes then scatter the grated cheese on top. Return the potatoes to the oven and continue to cook until the cheese has melted, about 5 minutes.

Bring out the oven, add some freshly ground black pepper, and serve immediately.