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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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
Rating: Unrated
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.