I make roasted potatoes in some form at least once a week- cubed sweet potatoes with rosemary, smashed mini Yukon golds with garlic, or a tricolored medley. I’d like to think of myself as a sort of potato pro. I thought I knew the best way to make them— then this recipe happened.
Truth be told, this recipe was born by me realizing I didn’t have the time or ingredients to make the recipe I intended to. So infused half of a roasted potato recipe with a roasted potato and chestnut recipe, and greatness was made.
I also discovered through making this that I had never had a toasted chestnut before, but that I LOVE them. I’d highly recommend saving this potato marinade for your everyday potato side, but any time you have a bit more time or anyone over you’d like to make a special meal for — add in the chestnuts!
- 1 lbs potatoes (I used Trader Joe’s “Teeny tiny”)
- 1/2 pound fresh chestnuts
- 3 tbs oil
- 3 cloves garlic
- 2 sprigs of rosemary, off the vine and chopped
- 1 tsp Dijon mustard
- 1/4 tsp red pepper flake
- Salt and pepper to taste
- 1/4 cup fresh parsley for serving
- Preheat oven to 400F
- While preheating, do your prep. slice potatoes in half. Cut an x on the flat side of the shallots (so they don’t explode- thanks dad for debunking this one). Put the potatoes in a large mixing bowl.
- Next start on the marinade. Mince the garlic cloves. Pick the rosemary off the vine and chop. Put in a small dish. Add the Dijon, red pepper, and salt and pepper. Whisk.
- Pour marinade over the potatoes and mix.
- Line a baking tray with aluminum foil or parchment paper. Put potatoes on the tray and roast for 10 minutes.
- After 10 minutes, take out the baking tray and add your chestnuts. Roast for an additional 15-20 minutes, watching for your desired golden and crispness. Enjoy!