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!
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 400F.
- While preheating, do your prep. Wash potatoes, then slice in half (if using mini potatoes) or cubes (if larger). Rinse chestnuts and cut an “X” on the flat side of the chestnuts (so they don’t explode- thanks dad for debunking this one). Set both aside separately.
- Next start on the marinade. Mince the garlic cloves. Pick the rosemary off the vine and chop. Put in a large bowl (will need to fit potatoes in the next step). Add the Dijon mustard, red pepper flakes, and salt and pepper. Mix with spoon.
- Add potatoes into bowl and mix till coated with marinade.
- Line a baking tray with aluminum foil or parchment paper or aluminum foil. 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!
The Carmel Kama'aina 