Best Maltese Roasted Potatoes Recipes

Maltese Potatoes image

Provided by Templar

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 baking potatoes
olive oil
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh coarse ground black pepper
1 medium yellow onion
1 tablespoon instant minced garlic

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.

Nutrition Facts : Calories 134.1, Fat 0.2, SaturatedFat 0.1, Sodium 588.1, Carbohydrate 31.1, Fiber 3, Sugar 2.4, Protein 3

Roast Potatoes Maltese-Style image

Provided by Mikekey *

Categories Potatoes

Time 1h25m

Number Of Ingredients 8

6 medium yukon gold potatoes, sliced 1/4" thick (no need to peel)
1 large yellow onion, peeled and thinly sliced
4 clove garlic, peeled and minced
1 Tbsp fennel seeds, slightly crushed
2 Tbsp olive oil
1 c chicken broth
1 Tbsp tomato paste
salt and pepper, to taste

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 Potatoes image

Provided by Vicki Butts (lazyme)

Categories Potatoes

Time 1h15m

Number Of Ingredients 8

4 baking potatoes
olive oil
1 tsp dried basil
1 tsp salt
1/2 tsp dried oregano
1/4 tsp fresh coarse ground black pepper
1 medium yellow onion
1 Tbsp minced garlic

Steps:

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

Maltese Pork & Potatoes

Provided by Ramon Casha

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes
2 large onions
1 kg pork chop
2 tablespoons olive oil
fennel seed
2 cups pork stock or 2 cups vegetable stock

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.

Nutrition Facts : Calories 875.3, Fat 38.9, SaturatedFat 12.1, Cholesterol 167.5, Sodium 174.5, Carbohydrate 72, Fiber 9.2, Sugar 6.1, Protein 58.4