Denise says:
- When making a comforting potato bake, you can’t go wrong with this classic combination of chestnuts, mushrooms, and garlic.
- Waxy potatoes like Charlotte are particularly good “all-rounders” and their moist flesh makes them perfect for this recipe.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Serves: 4
Ingredients:
- 1 kg waxy potatoes – such as new or Charlotte, cut into bize sized pieces
- 2 whole garlic bulbs – skin on, cut in half horizontally
- 4 tablespoons extra virgin olive oil
- 3 tablespoons dry sherry / white wine
- 3 tablespoons fresh thyme – leaves only
- 180g dried chestnuts – roughly chopped
- 500g brown cap or chestnut mushrooms – sliced
- 2 tablespoons flat leaf parsley – roughly chopped
- Salt and freshly ground black pepper
Method
- Preheat the oven to 220°C Gas mark 7.
- Line a tray with baking parchment. Add the potatoes and garlic. Season with olive oil, thyme, salt and pepper.
- Roast for 20 minutes until the potatoes are soft but not yet cooked through.
- Add the mushrooms and sherry or wine to the potatoes. Distribute evenly and mix well.
- Roast for a final 20 - 25 minutes or the potatoes and mushrooms are completely cooked through.
- Remove from the oven. Add the chestnuts, parsley and a final drizzle of extra virgin olive oil.
Tagged in: Chestnuts, dinner buffet, fresh thyme, Garlic, Mushrooms, Passover, Potatoes, Side dish, Vegan, Vegetarian