Food & Cooking Recipes Holidays & Events Christmas Recipes Salt-Roasted Potatoes, Shallots, and Chestnuts 3.2 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 35 mins Total Time: 2 hrs 45 mins Servings: 10 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 ⅓ cup extra-virgin olive oil, for drizzling Freshly ground pepper, for serving Directions 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. 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. Rate it Print