Salt-Roasted Potatoes, Shallots, and Chestnuts

Name: Salt-Roasted Potatoes, Shallots, and Chestnuts
Prep time: 35 min
Total time: 2 h 45 min
Ingredients: 3 cups coarse salt, plus more for serving; 3 pounds small red fingerling potatoes; 1 cup peeled roasted chestnuts (from one 5.3-ounce package); 1 pound shallots, trimmed and peeled; 5 large sprigs rosemary, cut into twenty 2-inch pieces, plus more for serving; 1/3 cup extra-virgin olive oil, for drizzling; Freshly ground pepper, for serving

13 Ratings
1 Review

Martha Stewart Living, December/January 2015

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Credit: Marcus Nilsson

Recipe Summary

total:

2 hrs 45 mins

prep:

35 mins

Servings:

Ingredients

3 cups coarse salt, plus more for serving
3 pounds small red fingerling potatoes
1 cup peeled roasted chestnuts (from one 5.3-ounce package)
1 pound shallots, trimmed and peeled
5 large sprigs rosemary, cut into twenty 2-inch pieces, plus more for serving
1/3 cup extra-virgin olive oil, for drizzling
Freshly ground pepper, for serving

Directions

Step 1
Preheat oven to 350 degrees. Pour 1 cup salt into a 2-quart baking dish. Stand potatoes, chestnuts, and shallots upright in salt, nestled together with rosemary in between. Pour remaining 2 cups salt over top; shake dish gently to distribute evenly. Cover with parchment-lined foil and bake until potatoes and shallots are tender, about 2 hours. Keep covered at room temperature until ready to serve.

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Step 2
Remove potatoes, chestnuts, and shallots from dish, rubbing off any large bits of salt. Discard salt and rosemary. Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts (also cut in half, if large). Drizzle with oil; season with salt and pepper. Garnish with rosemary sprigs.

Reviews (1)

13 Ratings

5 star values: 2
4 star values: 3
3 star values: 4
2 star values: 3
1 star values: 1

Martha Stewart Member

12/14/2014

This recipe looked delicious but was much more time-consuming than it suggested and overall was a massive failure. Despite removing every trace of salt from the exterior of the potatoes, they were nearly inedible. Shallots were limp. Chestnuts too dry. Felt like a huge waste of all the salt. Next time I will skip the salt roasting and roast the other ingredients on a cookie sheet. Faster, simpler, no waste, and more likely to have a good result.

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Salt-Roasted Potatoes, Shallots, and Chestnuts

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Salt-Roasted Potatoes, Shallots, and Chestnuts

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Salt-Roasted Potatoes, Shallots, and Chestnuts

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Salt-Roasted Potatoes, Shallots, and Chestnuts