Pot roast potatoes and chestnuts
Average rating:
Whole chestnuts are delicious slow-roasted - and they really compliment the nutty rosemary flavoured potatoes in this easy one-pot dish
-
Cooking time: 1 hr 10 mins
Ingredients
These potatoes are great to cook away at the back of the stove while you get on with the rest of the Christmas dinner. They'll stay warm in the casserole until you're ready to serve up.
- 50g (2oz) butter
- 1.5kg (3lb 5oz) unpeeled new potatoes, halved if large
- 200g pack Merchant Gourmet chestnuts (available at most supermarkets)
- 2 sprigs fresh rosemary
Method
- Melt the butter in a large, heavy casserole dish. It's important to go for something with a very tight-fitting lid. Add the potatoes, lots of salt and black pepper, stir to coat.
- Cover and cook for 1 hour, or longer if you have time, until the skins are well-coloured, shaking the pan every now and then. Add the chestnuts for the last 30 mins, and a couple of sprigs of rosemary towards the end to give a hint of flavour.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Vegetarian recipes -
Cumin roast baby potatoes -
Dinner party recipes -
Roast fennel and chilli potatoes -
Christmas recipes -
Lemon and garlic roast potatoes -
Vegetable recipes -
Christmas roast potatoes -
Potato recipes -
Roast winter vegetable salad with honey & mustard dressing -
Pot roasted chicken with bay potatoes -
Root veg roast
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
