Friday, April 15, 2016

Anna Sultana’s Smothered Potatoes, Maltese Style / Patata Fgata


I recently posted the recipe for Ma’s Roasted Lemon Potatoes, Greek Style.
I mentioned that this recipe is a little different from Ma’s recipe for Roasted Potatoes, Maltese Style.

Well, as with any Maltese recipe, Ma had more than one way to roast potatoes.
And, of course, Ma had other potato recipes, such as this.
Another of her favourites was Patata Fgata.
We called it Smothered Potatoes.
It was our little joke - the onions smothered the potatoes.
Well, we thought it was a funny idea.
Anyway…


Patata Fgata is a very simple recipe that gives you potatoes with a unique texture.
The potatoes are boiled, sort of, and baked, sort of.
Whatever… they are very good prepared this way.

We also enjoyed it when Ma served Patata Fgata with her Lemon Chicken.
And I hope you do, too.


Hints:

If the potatoes are large, cut them into 6 or more pieces. 
You want the pieces to be roughly the same size, about 2 inches square.

If you’re using oregano, about 2 teaspoons should be enough. 

If you would like to bake the potatoes while you are cooking a roast, no problem.
Be sure to use an oven proof pot - no plastic handles or knobs.
After you have brought the water to a boil, place the covered pot in the oven.
After cooking for 20 minutes, check the potatoes.
If they’re not done, and the water is gone, add a bit more water and continue cooking.


                        Smothered Potatoes, Maltese Style

Serves 4 to 6

Wash very well
2 pounds potatoes 
Without peeling them, quarter the potatoes.
Place the potato pieces in a large pot. 

Slice
2 large onions
Place the onion slices in the same pot, making a layer over the potatoes.

Sprinkle over the vegetables
1 Tablespoon dried herbs (parsley, chervil, marjoram, basil, thyme, rosemary or mint) 
1/2 teaspoon salt 
1/4 teaspoon pepper

Add
2 cloves garlic, crushed
2 bay leaves
1 Tablespoon white wine
2 Tablespoons extra virgin olive oil
1/2 Cup water

Cover and bring to a boil.
Reduce heat and simmer for 20 minutes. 
The water will evaporate.
Check that the potatoes are done.
If they’re not, and the water is gone, add a bit more water and continue cooking.

4 comments:

  1. Hi Margaret:)
    This potato recipe is simply amazing! I can just imagine each fork full melting in my mouth, lol...

    Thanks for sharing, Margaret...

    ReplyDelete
  2. Hi, Louise!
    This is an easy recipe.
    Ma made it so frequently that I just thought of it as, well, potatoes. So I didn't get around to posting it until now.
    Enjoy!!

    ReplyDelete
  3. Nice recipe. I usually run out of ideas when it comes to spuds.

    ReplyDelete
  4. Hi, Gerlinde!
    Hope it becomes a new spud favourite!

    ReplyDelete