Name: Thyme & Chestnut Roast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 1.5-2kg floury potatoes (such as King Edward or Maris Piper), cut into equal chunks; 150ml vegetable oil; bunch of fresh thyme, roughly chopped; 180g pouch cooked chestnuts, roughly crumbled; Salt, for boiling water

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Introduction

These thyme and chestnut roast potatoes are a delicious twist on a classic side dish, perfect for festive dinners or cozy meals. The chestnuts add a subtle sweetness and an earthy texture that pairs beautifully with the crispy, golden potatoes and fragrant thyme.

The image shows an oval white plate filled with golden roasted potato wedges with a crispy texture on the outside and soft inside. The potatoes are mixed with small pieces of browned nuts and sprinkled with fresh green thyme leaves, giving a touch of color and freshness. The plate is set on a white marbled surface with some green pine-like leaves and thin twigs visible at the side, enhancing the cozy and natural vibe. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Place 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 minutes until just tender. Drain well.
Step 2: Pour the vegetable oil into a large roasting tin and place it in the oven with your turkey to heat for 10 minutes.
Step 3: Carefully remove the hot roasting tin from the oven. Tip in the drained potatoes and chopped thyme, turning them to coat thoroughly in the hot oil.
Step 4: Once the turkey is cooked through, increase the oven temperature to 200°C (180°C fan/gas mark 6). Roast the potatoes for 40 minutes, then turn them over and roast for an additional 10-15 minutes until golden and crisp all over.
Step 5: Sprinkle the crumbled chestnuts over the potatoes and roast for a final 10 minutes until the chestnuts are warmed through. Serve immediately.

Tips & Variations

For extra crispiness, shake the potatoes in the pan after parboiling to rough up the edges before roasting.
If you don’t have fresh thyme, dried thyme can be used but add it towards the end of roasting to prevent it burning.
Chestnuts can be substituted with roasted hazelnuts or walnuts for a different nutty flavor.

Storage

Store any leftover roast potatoes and chestnuts in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 200°C (180°C fan) for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the potatoes soggy.

How to Serve

The image shows a white oval plate filled with golden roasted potato pieces that are crispy on the outside with a soft inside texture. The potatoes are cut into thick wedges and scattered with small chunks of toasted nuts and fresh green herb leaves, likely thyme, adding color and texture contrast. The plate is placed on a white marbled surface, enhancing the warm colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Floury potatoes like King Edward or Maris Piper work best because they become fluffy inside and crispy outside. Waxy potatoes may not achieve the same texture.

Can I prepare this dish in advance?

You can parboil and toss the potatoes with oil and thyme ahead of time, then roast just before serving. Add the chestnuts in the last 10 minutes of cooking as usual.