Reviews (1) Add Rating & Review 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 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.
Back to Salt-Roasted Potatoes, Shallots, and Chestnuts All Reviews for Salt-Roasted Potatoes, Shallots, and Chestnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salt-Roasted Potatoes, Shallots, and Chestnuts Credit: Marcus Nilsson Recipe Summary prep: 35 mins total: 2 hrs 45 mins Servings: 10
Ingredients Ingredient Checklist 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
Gallery Salt-Roasted Potatoes, Shallots, and Chestnuts Credit: Marcus Nilsson
Recipe Summary prep: 35 mins total: 2 hrs 45 mins Servings: 10
Gallery
Salt-Roasted Potatoes, Shallots, and Chestnuts Credit: Marcus Nilsson
Salt-Roasted Potatoes, Shallots, and Chestnuts
Credit: Marcus Nilsson
Salt-Roasted Potatoes, Shallots, and Chestnuts
Recipe Summary prep: 35 mins total: 2 hrs 45 mins Servings: 10
Recipe Summary
prep: 35 mins total: 2 hrs 45 mins
Servings: 10
prep: 35 mins
total: 2 hrs 45 mins
prep:
35 mins
total:
2 hrs 45 mins
Servings: 10
10
Ingredients
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
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.
Reviews (1)
Add Rating & Review 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 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.
Reviews (1)
Add Rating & Review 13 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 3 1 star values: 1
Add Rating & Review
13 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 3 1 star values: 1
13 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 3 1 star values: 1
13 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 3 1 star values: 1
5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 3 1 star values: 1
Martha Stewart Member 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.Martha Stewart Member
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.
Rating: Unrated
All Reviews for Salt-Roasted Potatoes, Shallots, and Chestnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salt-Roasted Potatoes, Shallots, and Chestnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
