Patata l-Forn (Maltese Roast Potatoes)
Maltese oven-roasted potatoes with onion, garlic, stock, fennel seed, and olive oil. Golden on top, tender underneath, and full of Sunday lunch flavour.
Ingredients
- 1.5kg potatoes, peeled and cut into thick wedges
- 2 onions, thinly sliced
- 4 cloves garlic, sliced
- 3 tbsp olive oil
- 300ml vegetable or chicken stock
- 1 tsp fennel seeds or aniseed
- 1 tsp dried oregano or mixed herbs
- Salt and black pepper to taste
- Small handful fresh parsley, chopped, to serve
Instructions
- Prepare the dish: Preheat the oven to 200°C (fan 190°C). Spread the sliced onions and garlic in the base of a large roasting dish.
- Season the potatoes: Add the potato wedges, olive oil, fennel seeds, dried herbs, salt, and black pepper. Toss well.
- Add stock: Pour the stock around the potatoes, not directly over the top, so some edges remain exposed for browning.
- Roast: Roast for 1 hour to 1 hour 15 minutes, turning once or twice, until the potatoes are tender inside and golden on top. Add a splash more stock or water if the dish dries out too quickly.
- Serve: Sprinkle with parsley and serve hot.
Patata l-Forn are Maltese roast potatoes cooked with onion, garlic, herbs, olive oil, and stock. They are softer and more savoury than plain roast potatoes, with crisp edges above and rich juices underneath.
Serving Suggestions
- Serve with roast chicken, beef, rabbit, or fish
- Add to a Sunday lunch table
- Pair with a green salad for a simple meal
- Spoon over some of the oniony pan juices
Traditional Notes & Tips
- Fennel seed or aniseed gives a very Maltese flavour
- The stock helps the potatoes become tender before the tops crisp
- Use a wide roasting dish so the potatoes are not crowded
- Some families add sliced tomatoes or tomato paste
- The onions underneath should become soft and sweet