On Sundays, families in Malta would take their Roast and Baked Potatoes to be cooked at the local bakery. Bakeries would operate entirely on wood fuel - often old doors and Windows that would have been painted....and no lead free paint at that time! Nevertheless, the food never tasted as good as it did cooked that way.Ingredients
6 large baking potatoes(skin on or off as preferred)
Olive oil
1 teaspoon sea salt
Freshly ground pepper
Sprig of fresh rosemary
1 large onion
2 cloves garlic
Method
Preheat your oven to 475 degrees F
Chop potatoes into quarters.
Cut onions and garlic and put into a large ovenproof dish
Add the potatoes and spices
Add about 2 cups of water or until the water reaches half way up the potatoes.
Drizzle the oil over the potatoes - about 2-3 tablespoons will do
Sprinkle your spice mixture generously over the potatoes, making sure each side is generously covered in the mix.
Place on bottom rack of oven and bake for one hour or until done (turning over or stirring half way through
The potatoes will be a mixture of crispy and soft - delicious!