- 8 Maltese potatoessliced
- 3 Onionsthinly sliced
- 2 tbsp Knorr Granuleschicken flavour
- 2 tbsp Kunserva
- Fennel seeds
- Fresh pepper
The Maltese are know for their love for the potato & Maltese potatoes, with its soft texture and earthy taste, is quite something. Therefore, it was quite natural for our ancestors to nail this quintessential Maltese side-dish.
Peel and slice the potatoes lengthwise and place in a large pot of cold water. Bring to a boil and take off the heat immediately. Sift the potatoes.
In a jug, dissolve 2 tbsp of Knorr Chicken Granules and about 400ml of water (enough to cover the potatoes only about half way up the dish, the surface of the potatoes needs to be free of the water to become crispy). Add also the kunserva (tomato paste), garlic cloves, about 1/2 tbsp of fennel seeds and a drizzle of olive oil.
In a large oven dish, place the thinly sliced onions as the bottom layer and then place the potatoes on top of them. Mix the sauce well and pour over the potatoes. Season with freshly ground pepper and bake for an hour at 180C.
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