Anna Sultana's Roasted Potatoes, Maltese Style / Roasted Lemon Butter Parmesan Potatoes, Greek Style / links for Maltese Style Ross il-Forn, Imqarrun il-forn and Timpana

I can’t escape the rather haphazard way in which I did my first posts.

Back in October, 2010 I posted the recipe for 

Carmela Soprano's Roasted Potatoes with Rosemary and Garlic.

I just quickly mentioned that Ma roasted potatoes, too.

Well, I got an email asking for a bit more information than that.

Okay… no problem.

Ma had two favourite ways of roasting potatoes.

One was her basic roast.

A pan of potatoes sharing the space with the meat.

For example, Ma’s basic roasted potatoes goes well with her Lemon Chicken.

If the main course was not as strongly flavoured, Ma made Lemon Potatoes.

This was a recipe she picked up when we were on the boat coming to America in 1950.

It was a Greek boat, so she got a a steady diet of Greek food during the two week trip.

Some of the dishes caught her fancy.

Even back then Ma wasn’t shy about asking questions about what she was eating.

Here are both recipes, complete with measurements, temperature and time.

Hints:

It’s a good idea to compare the temperature and time needed for both the potatoes and whatever else you’re cooking.

If you’re using potatoes of assorted sizes, cut them to about the same size when quartering.  Some might be better halved, then cut into thirds or fourths.

If you want the basic roasted potatoes to be more crispy, roast them for about 20 minutes, then take them out,  quickly turn them around a little bit with a spoon, then roast them for another 10 minutes.

Roasted Potatoes, Maltese Style variation:

Instead of cutting into quarters, the potatoes can also be cut crosswise into slices about 1/4 inch thick.

After placing the potato slices in the greased pan, season and cover tightly with foil.

Bake in a 375º F oven for 45 minutes.

Word of warning: any reheated leftover slices will be crunchier than reheated quarters.

                        Roasted Potatoes, Maltese Style

Serves 4 to 6

Combine in a small dish

1 Tablespoon thyme leaves

2 Tablespoons rosemary leaves

1 teaspoon salt

1 teaspoon pepper

Wash very well

2 pounds potatoes 

Without peeling them, quarter the potatoes.

Preheat oven to 400° F

Grease a large roasting pan.

Place the quartered potatoes in the greased pan. 

Drizzle potatoes with

4 Tablespoons olive oil

1 Tablespoon vinegar

Sprinkle the combined spices over the potatoes.

Place the roasting pan in the oven and roast for 30 to 45 minutes.

                   Roasted Lemon Butter Parmesan Potatoes, Greek Style

Serves 6 to 8

For the dressing:

Mix together in a medium bowl

1 Cup chicken broth

2 Tablespoons lemon juice
1/4 Cup butter, melted
1 teaspoon oregano
1 Tablespoon minced garlic (optional)
1 teaspoon salt 

1 teaspoon pepper

Wash very well 

3 pounds potatoes

Peel the potatoes and cut them into large wedges.

Place the wedges in the prepared baking dish.

Preheat oven to 375° F

Butter a large roasting pan.

Place the potatoes wedges in the greased pan. 

Drizzle potatoes with the dressing.

Turn them around with a spoon to completely cover with dressing.

Cover the roasting pan tightly with foil.

Bake for 40 minutes.

Remove the pan from the oven, uncover, and turn the potatoes.

Sprinkle with
1/2 to 3/4 Cup grated Parmesan cheese

Place the uncovered roasting pan in the oven.

Bake for 20 to 30 minutes, until the potatoes are done to desired tenderness.

Before serving sprinkle with

fresh parsley, chopped

Want something else besides potatoes?

Ma had some great recipes:

Ross il-Forn (Baked Rice, Maltese Style)

Imqarrun il-forn (Baked Pasta, Maltese Style)

Timpana (Baked Pasta with pie crust, Maltese Style)