Patata l-Forn
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cut into chunks — 1 kg (2.2 lb)
- Olive oil — 4 tbsp
- Garlic, whole and lightly crushed — 4 cloves
- Fresh rosemary — 2 sprigs
- Salt and pepper — to taste
Method
- Preheat the oven to 200°C (400°F).
- Parboil the potato chunks in salted water for 8 minutes, then drain well.
- Toss the potatoes in a roasting tray with olive oil, garlic, rosemary, salt and pepper.
- Spread out in a single layer.
- Roast for 40–45 minutes, turning halfway through, until deeply golden and crisp on the outside.
Introduction: Golden roast potatoes seasoned simply with garlic, rosemary and olive oil, a classic Sunday roast accompaniment across Malta.
Cultural Background: Roast potatoes appear alongside most Maltese Sunday roasts, reflecting a strong British colonial-era influence on the island’s home cooking, adapted here with distinctly Mediterranean seasoning.
Tips: Parboiling briefly before roasting helps create a fluffier interior and crisper exterior. Don’t overcrowd the tray, or the potatoes will steam rather than roast crisp.
Variations: Add a few whole cherry tomatoes to the tray for the last 15 minutes of roasting. Sprinkle with grated cheese in the last 5 minutes for a golden, savoury crust.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 200°C (400°F) for 12–15 minutes to restore crispness.
Nutrition: Per serving (approx.): 230 kcal, 4 g protein, 10 g fat, 32 g carbohydrate.
FAQs:
Q: Why parboil the potatoes first?
A: It helps rough up the exterior slightly, which crisps up beautifully
Q: Can I use baby potatoes instead?
A: Yes, halve them instead of cutting into chunks and adjust
- Potatoes, peeled and cut into chunks — 1 kg (2.2 lb)
- Olive oil — 4 tbsp
- Garlic, whole and lightly crushed — 4 cloves
- Fresh rosemary — 2 sprigs
- Salt and pepper — to taste
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