Ingredients

Adjust Servings:

	1 heaped tbsp vegetable oil
	1kg désirée potatoes, peeled and cut into large chunks
	1/2 garlic bulb
	1/2 tsp dried thyme
	1/2 tsp dried rosemary
	4 banana shallots, halved
	120g chestnuts, cooked and peeled

Roast potatoes with shallots and chestnuts

Name: Roast potatoes with shallots and chestnuts
Yield: 4
Cuisine: British
Ingredients: vegetable oil: 1 heaped tbsp; désirée potatoes, peeled and cut into large chunks : 1kg; garlic bulb: 1/2; dried thyme: 1/2 tsp; dried rosemary: 1/2 tsp; banana shallots, halved: 4; chestnuts, cooked and peeled: 120g

Crisp on the outside, fluffy on the inside... We all crave them and this recipe delivers reliable roasties every time. Combining them with shallots and chestnuts adds an autumnal twist and ups the fibre content, too.

Features:

Cuisine:

British

60+ Mins
Serves 4
Easy

Ingredients

1 heaped tbsp vegetable oil
1kg désirée potatoes, peeled and cut into large chunks
1/2 garlic bulb
1/2 tsp dried thyme
1/2 tsp dried rosemary
4 banana shallots, halved
120g chestnuts, cooked and peeled

Directions

Preheat the oven to 220C and add the oil to a large baking tray. Place in the oven to heat up.
Tip the potatoes into a pan of salted boiling water and simmer for 6-8 minutes. Drain and clamp the lid back on. Shake to rough the edges up and leave to steam-dry for 15 minutes.
Remove the tray from the oven and spread the potatoes out, leaving slight gaps in between. Season generously and roast for 25 minutes.
Reduce the oven temperature to 200C and give the potatoes a good shake. Lightly crush each garlic clove and add to the potatoes with the dried rosemary and thyme. Toss to combine and return to the oven for 40 minutes or until golden and crisp. Nestle the shallots in amongst the potatoes for the final 20 minutes and crumble in the chestnuts for the last 5 minutes.
Sprinkle the roast potatoes with sea salt just before serving.