These Portuguese smashed potatoes were one of the easiest potato sides. They’re packed full of flavor and have endless possibilities for flavor combinations.
I followed the recipe and only added about 3/4 tablespoon salt and it turned out well. To limit the salt, I swirled my oiled potatoes in a bowl as I sprinkled enough salt to coat them lightly.
The potatoes were steaming hot out of the oven, and I was hesitant about the punch down step. I used a piece of foil covered by an oven mitt to punch down each potato, then dropped the minced garlic across each potato width. I was thinking that much fresh garlic would be a downer, but it turned out to be a nice balance between the salt, oil, garlic, and potato starch.
I quickly doubled this recipe with no alterations in cook time and served two potatoes as a side with my take on chilaquiles. It was a great meal, and easy to put together!