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).
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!