De origem portuguesa, batata ao murro é um clássico aqui em casa: acompanha bem carne, frango e peixe grelhado, assado ou braseado. A casquinha crocante e o aroma de alho e ervas a tornam simplesmente irresistível!
O preparo é muito simples, primeiro lave as batatas (bolinhas, pequenas ou de tamanho médio) com uma escovinha, coloque-as em uma panela, cubra com água fria e leve para cozinhar. Fique de olho no ponto: elas devem estar cozidas, mas ainda firmes, para não se desmancharem.
Coloque as batatas em um escorredor e deixe a água evaporar. Enquanto isso, pré-aqueça o forno a 200°C. Unte com azeite uma assadeira, de preferência antiaderente. Transfira as batatas para a assadeira e, com as costas de uma colher, aperte cada uma com cuidado para achatar levemente.
Tempere com ervas secas ou frescas da sua preferência (tomilho e alecrim são a combinação perfeita, eu uso uma mistura de ervas secas da Provença). Amasse alguns dentes de alho com as costas da faca para abri-los ligeiramente e junte-os à assadeira, entremeando as batatas. Tempere com sal moído na hora ou sal comum e regue tudo com azeite.
Leve ao forno e asse por cerca de 30 minutos, ou até ficarem douradas. Retire do forno e sirva a seguir.
E por aí, qual é seu jeito preferido de preparar batatas?
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