Punched roast potatoes (Batatas a murro)

1. Wash the baby potatoes well in their skins and, while still wet, roll them in the coarse salt so a thin salt crust sticks to them.

2. Roast in a tin at 200 °C for 40-45 minutes until the skins are wrinkled and crisp and the insides completely soft.

3. Meanwhile thinly slice the garlic and warm it with the olive oil and rosemary sprigs in a small pan over a very low heat for 3-4 minutes to infuse the oil.

4. Gently "punch" each cooked potato with a tea towel (or your palm) so it splits open but stays in one piece.

5. Drizzle generously with the garlic-rosemary oil and season with pepper.

6. Serve hot alongside grilled fish, octopus or salt cod.

Tip: The salt crust doesn't make the potatoes too salty because the skin protects them – feel free to brush off the excess before serving.