Maltese Baked Potatoes Recipe

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In my occasional series on doing potatoes differently (2 posts to date, see slow fried roast potatoes), this recipe for Maltese baked potatoes is a simple, no-fuss delicious winner, the fennel adding a slightly exotic note to an otherwise rather humble dish. Most dauphinois/casseroled/ranch-style potato recipes use milk or cream but this dish is more like “boulangere” potatoes, using stock and oil. No parboiling first either, which saves a lot of time and trouble.

I can attest to the authenticity of this recipe as hub and I were served this dish with almost every meal on a business jolly a few years ago in Valleta and I asked how it was made, then did the usual trial and error experimentation, trawling the blogs and so on back home.

For a Sunday lunch, Maltese cooks add meat, usually pork, to the base of the dish. Although the fennel is traditional, adding in a teaspoon of mixed curry spice is an option too–though Maltese cooking is very sparing with spice and generally tends towards plain and unfussy. The cuisine in Malta to me seems to be lots of grilled fish & seafood, rustic stews and casseroles, simple robust flavours, great pizzas from their Italian links…what more could you want?

Ingredients (to Serve 4 as a Side Dish):

  • 4-6 ordinary white Potatoes, depending on size, e.g. 4 large or 5/6 medium, peeled and sliced at a medium to thick setting on a mandolin, or as evenly as can be managed if by hand
  • 1 large white Onion, peeled and sliced, not transparently thinly but not great huge chunks
  • 2-4 medium Garlic Cloves depending on taste, crushed rather than minced as this gives a softer taste, roast garlic would be nice too
  • 1/2 Pint/225ml Vegetable Stock
  • 1 tbspn regular Olive Oil (not extra virgin)
  • 1 level tbspn very lightly crushed Fennel Seeds
  • Salt (or not depending on the stock used) and a few grinds of Black Pepper to season

Method:

Mix the garlic, stock, fennel seeds and oil together, infuse for a few minutes. Place the sliced onions at the bottom of a casserole dish, layer over the sliced potatoes and pour over the liquid. Season lightly. Cook in the oven at 190 degrees Celsius/375 degrees Farenheit for 50 minutes to 1 hour, until the top is browned and crispy and the potatoes cooked through. The potatoes should be moist, with a very small puddle of gravy juices. This dish is similar to boulangere potatoes as I said, but that version commonly uses thyme/rosemary as a flavouring and alternate layers of potatoes and onions with stock. It is technically possible to overcook these potatoes and end up with brown mush but I am sure that will never happen to you…

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