Salt-Baked Potatoes, Shallots and Chestnuts | Oregonian Recipes
Fingerlings have a meaty flavor that mates well with the chestnuts in this holiday (or any cool-weather day) side dish. Baking the potatoes, chestnuts, and s...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 3 cups coarse salt, plus more for serving
- 3 pounds small fingerling potatoes, preferably red
- 1 cup peeled roasted chestnuts
- 1 pound shallots, peeled
- 5 large sprigs rosemary, cut into 20 2-inch pieces, plus more for serving
- 1/3 cup extra-virgin olive oil, for drizzling
- Freshly ground black pepper
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