Grab some small potatoes and throw them into something you can put in the oven. After washing the tubers, salt them heavily. No. Even more. No. More than that. Yes. That's it. Perfection.

Set the oven between 150 and 180 degrees Celsius and roast the potatoes. You want to see the skin starting to parch, loosening from the flesh, and slightly browning. The potatoes are boilling in their own juices, so they are going to end fluffy. Twenty to thirty minutes in the oven should suffice.

While the potatoes are in the oven, go get a small pot, three cloves of garlic and, if you can manage, a twig of rosemary. Smash the garlic, unpeeled, put a generous amount of olive oil in the pot and fry the cloves, until golden, along with the rosemary. Remove the solids with a spoon after fried. You now have aromatized olive oil.

Take the spuds from the oven, brush the excess salt off, set them on a board and give them a light tap. You should hear a pop as the skin breaks. Go ahead. Let out that pent up aggression. Done? Good.

Put the potatoes on your plate, drizzle with the olive oil, sprinkle some black pepper and, if you have it, a touch of nutmeg. Fresh; the powdered one is almost flavourless and is more expensive. Buy a whole nut.

Congratulations.

You just made batatas a murro (punched potatoes). Enjoy with some bread and, of you are a drinker, a glass of red wine. Peasants food is the best food.