Thyme & Chestnut Roast Potatoes Recipe
Introduction
Thyme & Chestnut Roast Potatoes offer a delightful twist on a classic side dish. The earthy flavor of chestnuts combined with fragrant thyme makes these roast potatoes perfect for cozy meals and festive gatherings.
Ingredients
- 1 kg potatoes, peeled and cut into chunks
- 200 g cooked chestnuts, roughly chopped
- 2 tablespoons fresh thyme leaves
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Step 1: Preheat your oven to 200°C (400°F). Boil the potatoes in salted water until just tender, about 10-15 minutes, then drain well.
- Step 2: In a large roasting tray, toss the potatoes with olive oil, chestnuts, fresh thyme, salt, and pepper to coat evenly.
- Step 3: Roast in the preheated oven for 30-40 minutes, turning occasionally, until the potatoes are golden and crisp, and the chestnuts are lightly toasted.
- Step 4: Remove from the oven and serve warm as a savory complement to your main dish.
Tips & Variations
- Use pre-cooked chestnuts for convenience, or roast fresh chestnuts before chopping for extra flavor.
- Try adding a sprinkle of garlic powder or rosemary alongside thyme for an herbaceous boost.
- For a richer taste, drizzle a little melted butter with the olive oil before roasting.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chestnuts for this recipe?
Yes, frozen pre-cooked chestnuts work well. Just thaw and pat dry before adding them to the potatoes.
Is it necessary to boil the potatoes before roasting?
Boiling first helps achieve a fluffy interior and crispy outside when roasted, but if short on time, you can roast raw potatoes longer—just be sure to cut them smaller.
PrintThyme & Chestnut Roast Potatoes Recipe
Crispy and flavorful Thorn & Chestnut Roast Potatoes combine the earthy nuttiness of chestnuts with fragrant thyme to create a perfect side dish for any meal. Roasted to golden perfection with olive oil, these potatoes are a comforting and delicious addition to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 1.5 pounds potatoes, peeled and cut into chunks
- 1 cup cooked chestnuts, roughly chopped
- 2 tablespoons fresh thyme leaves, chopped
Oils and Seasonings
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot enough to crisp up the potatoes while roasting.
- Prepare the potatoes and chestnuts: Peel and chop the potatoes into evenly sized chunks for consistent cooking. Roughly chop the cooked chestnuts to mix well with the potatoes.
- Toss with olive oil and thyme: In a large bowl, combine the potatoes and chestnuts. Drizzle with olive oil, sprinkle the fresh thyme leaves, salt, and pepper. Toss everything until the potatoes and chestnuts are evenly coated.
- Roast: Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 35-40 minutes. Halfway through, turn the potatoes and chestnuts to ensure they brown evenly and get crispy on all sides.
- Check for doneness: The potatoes should be golden brown and crispy outside, soft inside, and chestnuts should be warmed through and slightly toasted.
- Serve: Remove from the oven and transfer to a serving dish. Garnish with any additional fresh thyme if desired and serve hot.
Notes
- Use waxy potatoes like Yukon Gold for a creamy inside and crispy outside.
- If using raw chestnuts, roast or boil them first before chopping and adding.
- Adjust the amount of thyme to your personal taste.
- Make sure to evenly coat the potatoes with olive oil to help crisping during roasting.
- For extra crispiness, parboil the potatoes for 5-7 minutes before roasting.
Keywords: roast potatoes, chestnuts, thyme, side dish, vegetarian, holiday recipe
