Maltese Potatoes Recipes

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.

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.

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.

Steps:

• 1. Choose an oven dish that is big enough to take the meat and the potatoes.
• 2. Start by placing all the sliced onions at the bottom of the dish, spread them all across the dish so that they'll form a nice first layer.
• 3. Crush the chicken cube or cut it into small pieces and sprinkle all over the onions.
• 4. Add the meat by putting all the pork chops on top of the onions.
• 5. Sprinkle the seasonings over the meat.
• 6. Add all the potatoes and place on top of the meat. Sprinkle with salt, pepper.
• 7. Add water from the sides of the dish so as not to wash away the spices. Add enough water so that the onions and meat are covered with water.
• 8. Roast in moderate oven for some 2 and a half hours. For the first hour, cover the dish in tin foil. After that, remove the foil so that the potatoes will eventually become crusty and golden brown.

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.

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.