Thyme & chestnut roast potatoes
By Tom Kerridge
Add the festive flavours of chestnut and thyme to take standard roast potatoes up a Christmassy notch or two
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Prep:20 mins
Cook:1 hrs 10 mins
- Easy
Nutrition per serving
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kcal 325
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fat 10g
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saturates 2g
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carbs 50g
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sugars 0g
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fibre 5g
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protein 5g
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salt 0.5g
Ingredients
- 1.5-2kg floury potatoes, such as King Edward or Maris Piper, cut into equal chunks
- 150ml vegetable oil
- bunch of thyme, roughly chopped
- 180g pouch cooked chestnuts, roughly crumbled
Method
Put the potatoes in a large pan and cover with cold salted water. Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until just tender. Drain.
Put the oil in a large roasting tin, then transfer the tin to the oven with the turkey for 10 mins. Remove the tin from the oven and carefully tip in the potatoes and thyme, turning to coat in the hot oil. When the turkey is cooked through, turn the oven up to 200C/180C fan/gas 6 and roast the potatoes for 40 mins. Turn the potatoes over and roast for 10-15 mins more until golden all over. Sprinkle over the chestnuts and roast for a final 10 mins until the chestnuts are heated through.
