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Pot roast potatoes and chestnuts
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Whole chestnuts are delicious slow-roasted - and they really compliment the nutty rosemary-flavoured potatoes in this easy one-pot dish
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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.
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