Roast Potatoes Maltese Style Recipes

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.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

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.

MALTESE CHICKEN WITH RED WINE AND HONEY GRAVY

Steps:

• Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
• Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.