That warm fuzzy feeling

Massive thanks to Gary from Roast Potato who made my Maltese roast potato recipe and blogged about it here: http://roastpotato.wordpress.com/2010/07/06/maltese-roast-potatoes/

Also others on Facebook and such who have been using my recipes, thank you, it really is appreciated.

Patata fil Forn - Maltese Roast Potatoes

Maltese Roast Potatoes are quite different from the usual Sunday "roasties" we get here in the UK. For a start, the potatoes aren't par-boiled in large chunks, but sliced finely. These are incredibly popular and in our family we almost have to fight to the death for the last crunchy. Most of the time slices of thickly cut meat or chicken pieces will be laid underneath so that they poach along with the potatoes. Normally a lot of salt and pepper is used along with a little curry powder, but my mother's variation uses powdered vegetable stock, so I have omitted the salt here.

Patata fil Forn (Maltese Roast Potatoes) - Serves 4 large portions

Ingredients:

1 large onion, sliced in to rings
4 large potatoes, peeled and sliced, lengthways into 5mm rounds
4 garlic cloves, thinly sliced
2 teaspoons powdered vegetable stock
2 teaspoons freshly ground black pepper
1 teaspoon curry powder
2 tablespoons of oil

Method:

1. Preheat the oven to 200 degrees celsius.

2. Layer the base of a baking dish with a layer of half the onions, over this layer half the potatoes. Sprinkle with half the garlic, stock, pepper, curry powder and drizzle a tablespoon of oil over the top.


3. Repeat with the second layer.

4. Slowly pour in some water to just come up with the bottom layer of the potatoes (about 5 - 10 mm).

5. Roast in the oven for about 45 minutes until the top layer is golden brown and most of the water has evaporated. Serve with your usual roast, stews, or even between a couple of slices of bread with your favourite chutney (great for when you have left overs!)