Punched Potatoes

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By Published On: October 22nd, 2019

What to discover why people all across Argentina are punching their potatoes? The answer is simple… it makes them more delicious! Learn how to create these tasty morsels at home…

Punched Potatoes

So, Punched Potatoes! Before these little morsels came into my life, I don't think I'd ever considered punching food as a legit technique - I'm not sure that Le Cordon Bleu have it it in their curriculum, but it's pretty real in South America, so I've been told. And it's easy to see why. They're utterly delicious!

Why are Argentinians punching potatoes?

So, what is a punched potato? Primarily, it's a regular potato; cooked then assaulted, then cooked some more. This creates a lovely crisp and creamy combination with the flavour highlighted by olive oil.

In my punched potatoes recipe (which I've perfected over many months) the magic happens with the use of oil. Top notch extra virgin olive oil to be precise - the late addition of this shows the potato some love and in turn creates the other-worldly texture you've ever experienced in a potato! Crispy, creamy, and altogether completely addictive. Given the opportunity, I would just sit with the baking tray on my lap and consume the entire thing in one sitting (I may have done this in the past).

Serving suggestions

Wherever the potato is at home, the punched potato is equally as welcome. Strictly speaking, punched potatoes are a side dish usually playing second fiddle to some kind of meat or fish. However, these little morsels are divine when they're drizzled with a little Argentinian Chimicurri sauce and served on their own. They'll accompany other vegetable dishes wonderfully too, try them with my Asparagus with Smoked Alioli - again dipping potatoes in the smoky garlicky sauce is addictive, or alongside my Grilled Lamb with Za'atar. If that's not your bag, then maybe try my Beetroot with Feta & Fresh Herb Dressing or maybe just a simple Heirloom tomato salad. These little potato treasures are definitely punching above their weight - they're a knockout!

How to make my Punched Potatoes

Punched Potatoes

Punched Potatoes

Rate this recipe

3.8 from 5 votes
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Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Servings (adjustable) 4
Calories (per serving) | 175

Ingredients

Instructions

  • Paying attention to these potatoes is key. So often, potatoes are just treated as an accidental accompaniment - we need to show some love to get the best from them. This is my top tip!
  • Heat oven to 180ºC
  • With a sharp paring knife deeply pierce each potato. Place all the potatoes on a baking sheet and drizzle over some olive oil. Toss the potatoes around to cover evenly.
  • Bake in the oven for 40 minutes before turning the potatoes - then, using a paper towel to protect your hands from the heat, firmly press down on each potato with the palm of your hand to flatten them slightly.
  • Drizzle over 1 Tablespoon of extra virgin olive oil over each potato and season generously with salt & pepper.
  • Return to the oven for a further 20 minutes.
  • Remove from oven and serve.
  • Serve alongside a delicious steak, some BBQ chicken or a grilled fish. But let's get real - they're potatoes - they go with everything!

Nutrition

Nutrition Facts
Punched Potatoes
Amount Per Serving
Calories 175 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 45mg2%
Potassium 1138mg33%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 18IU0%
Vitamin C 22mg27%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course, Side Dish
Cuisine | Argentinian
Keyword | Punched potatoes, smashed potatoes
Punched Potatoes

Did you make my Punched Potatoes?

How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.

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