Thyme & Chestnut Roast Potatoes Recipe
Introduction
Thyme & Chestnut Roast Potatoes are a delightful twist on a classic side dish. Combining the earthy sweetness of chestnuts with the savory aroma of fresh thyme, this recipe creates a comforting and flavorful addition to any meal.
Ingredients
- Potatoes – 1.5 pounds (about 700g), peeled and cut into chunks
- Chestnuts – 1 cup, cooked and peeled
- Fresh thyme – 2 teaspoons, leaves picked
- Olive oil – 3 tablespoons
- Salt and pepper – to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Boil the potatoes in salted water for 10 minutes until just tender, then drain well.
- Step 2: In a roasting pan, toss the par-boiled potatoes with olive oil, fresh thyme leaves, and chestnuts. Season generously with salt and pepper.
- Step 3: Roast in the oven for 40-45 minutes, turning occasionally, until the potatoes are golden and crispy and the chestnuts are warmed through.
- Step 4: Remove from the oven and let cool slightly before serving. Garnish with extra thyme if desired.
Tips & Variations
- For extra crispiness, shake the potatoes in the colander after boiling to roughen their edges before roasting.
- You can substitute chestnuts with roasted hazelnuts or walnuts for a different nutty flavor.
- Add minced garlic or a squeeze of lemon juice after roasting for extra zest.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness rather than using a microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chestnuts for this recipe?
Yes, frozen cooked chestnuts work well. Just thaw and drain any excess moisture before adding them to the potatoes.
What type of potatoes are best for roasting?
Waxy potatoes hold their shape well, but for the crispiest texture, use floury or starchy varieties like Russets or Maris Piper.
PrintThyme & Chestnut Roast Potatoes Recipe
These Thyme & Chestnut Roast Potatoes are a perfect autumn side dish combining crispy roast potatoes with the earthy sweetness of chestnuts and the aromatic freshness of thyme. Coated in olive oil and oven-roasted to golden perfection, they make an ideal accompaniment to roasted meats or vegetarian dishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 2 pounds (900g) potatoes, peeled and cut into chunks
- 1 cup (150g) cooked chestnuts, halved or chopped
- 2 tablespoons fresh thyme leaves
Oils & Seasonings
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure a hot cooking environment for crispy roast potatoes.
- Prepare the potatoes: Peel and cut the potatoes into evenly sized chunks to cook uniformly. Rinse and drain well to remove excess starch for a crisper texture.
- Parboil the potatoes: Place the potato chunks in boiling salted water and parboil them for about 10 minutes until they are just tender but not falling apart. Drain and let them steam dry for a minute or two.
- Coat with oil and seasonings: In a large mixing bowl, toss the parboiled potatoes and chestnuts with olive oil, fresh thyme leaves, salt, and pepper until all pieces are evenly coated.
- Roast in the oven: Spread the potatoes and chestnuts out on a roasting tray in a single layer. Roast in the preheated oven for 35–45 minutes or until golden, crispy on the outside, and tender inside. Turn the potatoes halfway through cooking for even browning.
- Serve: Remove from the oven and serve hot as a flavorful side dish with your choice of mains.
Notes
- Use waxy or all-purpose potatoes for the best texture.
- Pre-cooked chestnuts can be substituted with vacuum-packed or frozen chestnuts for convenience.
- To enhance flavor, add a clove of garlic or a sprinkle of smoked paprika before roasting.
- If you prefer extra crispy potatoes, increase oven temperature to 425°F (220°C) for the last 10 minutes of roasting.
Keywords: roast potatoes, chestnuts, thyme, olive oil, autumn side dish, crispy potatoes, vegetarian side
