Roast Potatoes Maltese Style Recipes

ROAST POTATOES MALTESE-STYLE

Steps:

• 1. Preheat oven to 350F. Lightly coat a 2-qt baking dish with oil or nonstick cooking spray.
• 2. Mix garlic, fennel seed and olive oil in a bowl. Stir in broth and tomato paste until well combined.
• 3. Place half the onion slices in bottom of prepared baking dish, then layer half the potatoes on top. Repeat with remaining onions and potatoes.
• 4. Spread garlic-tomato sauce mixture evenly over top potato layer. Season with salt and pepper.
• 5. Bake 1 hour, or until potatoes are cooked through and crispy on top.

MALTESE ROASTED POTATOES

Steps:

• 1. Preheat oven to 350F.
• 2. Peel potatoes and onions and thinly slice on a mandoline or by hand.
• 3. Layer potatoes on the bottom of a well greased casserole dish.
• 4. Top potatoes with thinly sliced onions, garlic, rosemary, salt and black pepper.
• 5. Drizzle with olive oil and 2 tablespoons water.
• 6. Bake for 45 minutes, turning potatoes halfway through cooking and continuing to bake until potatoes are tender.

MALTESE POTATOES

Steps:

• Preheat your oven to 475 degrees F., mix your spices, lay out four pieces of aluminum foil, and chop your onion.
• Split your potatoes lengthwise into quarters, place on the foil and paint each non-skin side with olive oil.
• Sprinkle your spice mixture generously over the spuds, making sure each non-skin side is generously covered in the mix.
• Pile the chopped onion on the potatoes.
• Reassemble the spuds and wrap tightly in the foil.
• Place on bottom rack of oven and bake for one hour.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

MALTESE PORK & POTATOES "BHAL FIL-FORN"

Steps:

• Slice the potatoes into thick slices and chop the onions.
• Place the pork chops in a baking dish, then layer the potatoes evenly over the pork, and spread the onions around them.
• Pour in the stock and top it up with water until the potatoes are almost covered. If using stock cubes you probably won't need to add salt, otherwise add salt to taste.
• Sprinkle fennel seeds liberally over everything, and add the olive oil.
• Cover the entire dish with aluminium foil and place it on your hob on the lowest flame setting, leaving to boil slowly for about 30 minutes.
• At the end, remove the foil and place the dish under a grill on a high setting, just enough to give the potatoes a nice crunchy skin.