Salt-Roasted Potatoes, Shallots, and Chestnuts

By LRay

Martha Stewart Living, December 2014, page 119.

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

Details

Servings 1
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

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.

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.