Thyme & Chestnut Roast Potatoes Recipe

Introduction

Thyme and chestnut roast potatoes bring a delicious twist to a classic side dish, combining fragrant herbs with the rich, nutty flavor of chestnuts. Crispy on the outside and fluffy inside, these roast potatoes are perfect for festive meals or comforting dinners.

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

1. Step 1: Place the potatoes in a large pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes until just tender. Drain well.
2. Step 2: Pour the vegetable oil into a large roasting tin and place it in the oven alongside your turkey for 10 minutes to heat the oil.
3. Step 3: Carefully remove the hot tin from the oven, tip in the potatoes and thyme, and turn them to coat evenly with the oil.
4. Step 4: When the turkey is cooked, increase the oven temperature to 200°C (180°C fan/gas mark 6) and roast the potatoes for 40 minutes.
5. Step 5: Turn the potatoes over and roast for an additional 10–15 minutes until golden and crisp all over.
6. Step 6: Sprinkle the crumbled chestnuts over the potatoes, then roast for a final 10 minutes until the chestnuts are heated through.

Tips & Variations

• For extra crispiness, shake the potatoes in the colander after draining to rough up the edges before roasting.
• Rosemary or sage can be used instead of thyme for a different herbal flavor.
• Use fresh chestnuts if available by roasting and peeling them yourself for a more intense flavor.

Storage

Store any leftover roast potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C (160°C fan) for 10–15 minutes to crisp them up again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these roast potatoes without chestnuts?

Yes, you can simply omit the chestnuts and still enjoy flavorful thyme roast potatoes. The chestnuts add a unique texture and sweetness but are not essential.

What type of potatoes work best for roasting?

Floury potatoes like King Edward or Maris Piper are ideal because they become fluffy inside while roasting to a crisp outside.

Thyme & Chestnut Roast Potatoes Recipe

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★★★★★

4.7 from 62 reviews

A deliciously crispy and fragrant roast potato recipe infused with fresh thyme and enriched with tender, roasted chestnuts. Perfectly cooked by parboiling and roasting, these potatoes are a comforting and flavorful side dish ideal for any roast dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes and Oil

• 1.5–2kg floury potatoes (such as King Edward or Maris Piper), cut into equal chunks
• 150ml vegetable oil

Herbs and Nuts

• Bunch of thyme, roughly chopped
• 180g pouch cooked chestnuts, roughly crumbled

Instructions

1. Parboil the potatoes: Place the potato chunks in a large pan, cover with cold salted water, and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes until just tender, then drain thoroughly to remove excess water.
2. Prepare the roasting tin: Pour the vegetable oil into a large roasting tin and place it into the oven (alongside the turkey if cooking together) for 10 minutes to heat the oil until sizzling hot.
3. Coat the potatoes: Carefully remove the hot roasting tin from the oven and tip in the drained potatoes and chopped thyme. Turn the potatoes gently to evenly coat them in the hot oil and thyme, ensuring they begin to sizzle and crisp.
4. Roast the potatoes: Once the turkey is cooked (or the oil and potatoes are ready), increase the oven temperature to 200C (180C fan/gas mark 6) and roast the potatoes for 40 minutes.
5. Turn and continue roasting: Turn the potatoes over to ensure even browning, then roast for an additional 10-15 minutes until they are golden and crisp all over.
6. Add the chestnuts: Sprinkle the roughly crumbled cooked chestnuts over the roasted potatoes, then roast for a final 10 minutes to heat through and allow the flavors to meld beautifully.

Notes

• Use floury potatoes like King Edward or Maris Piper for the best fluffy texture inside and crispy exterior.
• Parboiling the potatoes helps to achieve a fluffy interior and speeds up the roasting time.
• Make sure to heat the oil in the roasting tin before adding the potatoes to get maximum crispness.
• The chestnuts add a lovely nutty sweetness and a tender texture to the crispy potatoes.
• If not roasting with turkey, preheat the oven and oil carefully to avoid oil splashing when adding potatoes.

Keywords: roast potatoes, thyme, chestnuts, crispy potatoes, British side dish, roast dinner, vegetable oil, roasted chestnuts