Best 6 Maltese Potatoes Recipes

MALTESE POTATOES

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.

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 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 BAKED PORK CHOPS AND POTATOES

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.

OPEN FTIRA - HOMEMADE MALTESE PIZZA

Steps:

• Make the Dough: First, put all of the dry ingredients into a large bowl and stir well. In another bowl (or large liquid measuring cup), combine the water and olive oil and mix. Next, slowly pour the liquid into the dry mixture while stirring with a wooden spoon; until the mixture comes together. Then, knead the dough for approximately 10 minutes (using small amounts of additional bread flour when/if needed) until it forms a smooth and elastic feeling dough ball. Put the dough ball into a large bowl, cover with a light towel, and put in a warm place to rise for the next three hours. Last, take the towel off and replace it with plastic wrap, to seal the bowl tightly, and put it into the refrigerator overnight.
• Prep Toppings: First, boil your peeled potato. Either use your own method or: cover the potato with cold water, add a little salt, and bring to a boil over high heat. Then, turn it down to a simmer and cover - cooking for approx. 20-25 minutes. Watch it - because you want it tender enough to slice, but not to the point of falling apart. Drain and set out to cool completely. Slice the potato thinly once it is cooled. Meanwhile, put your sliced onions into an oiled pan over medium heat. Cook and stir (adding a little oil when needed) for approx. 10 minutes. Then stir in the brown sugar and balsamic vinegar and cook for approx 5-8 minutes more. You may need to adjust your times a little - you're going for that nice caramelized look and flavor!
• Putting it all Together: Preheat your oven to 400 degrees F. Take your dough out of the fridge and turn it onto a lightly floured surface. Roll the dough, turning and flipping a few times, until it's about 1/4 inch thick all the way around. It doesn't have to be a perfect circle - make it any rustic shape you'd like. The only important thing is to have your dough evenly thin throughout (so you don't get uncooked dough in the middle of your beautiful Ftira!). Put this dough onto your cooking tray - either use a cookie sheet lined with silpat OR lightly coat your cookie sheet with a little olive oil and sprinkle some semolina or corn meal. Crimp up the edges all around your dough for that rustic look.
• Spread 1 T. olive oil over the dough surface. Next, take 2 of your tomato slices and crush them as you spread them on top of the dough. Then, scatter the caramelized onions, top with tomatoes, garlic, capers, olives, and lastly the potatoes. Drizzle the potaotes with a little olive oil and sprinkle everything with salt and pepper to taste.
• Bake the Ftira in the oven for approximately 20 minutes - or until the crust looks golden and the potatoes look a little crisp. Once out of the oven, sprinkle your freshly chopped basil all over the top. Cool for just a few minutes before slicing and enjoying! *Parmesan cheese to finish is optional.