Fingerling Potatoes and Chestnuts Recipe
In the recipe below, fingerling potatoes generally don't have as much starch as Russet
potatoes, but I soaked them anyway to help remove the starch it had. I do want to mention something about the fingerling potatoes. It came with a prepackaged marinade that I ended up tossing in the trash. I made my own out of my herb garden, and here's why: It contained soybean oil. I've recently become almost militant about reading my food labels. Back in the 90's, soymilk became very popular to drink, and that's all I drank. I don't recall when the no hormones, no antibiotics phase kicked in, but I could not tolerate milk. The internet was still a baby back then, so there wasn't much information out there by holistic doctors warning you about the potential pitfalls of consuming processed soy. Television commercials pushed it as a healthier alternative, and I simply followed the herd and jumped on the soy bandwagon, sigh.
save some roasting time. Apparently, you can use them for baking, stuffing, soups, toppings, and desserts- ooo, yes, desserts- I think that will be my next try. If it comes out tasty, I'll be sure to add it to this post. The one thing I learned about chestnuts, aside from the fact that they are not very tasty straight from the bag- don't ask- is that if you overcook them, they'll come out dry and hard to chew. How do I know? I cooked mine for about 45 minutes with the fingerling potatoes. Keep in mind that some ovens will cook differently than others, so yours may not take as long to roast with the potatoes. When my teen got home, I had just pulled them out of the oven. She ate the meal, and I had a small taste.They were delicious. Best way I can describe the taste is woodsy, with a sweet potato texture. By the way, if you don't think you're going to like the taste, you can still make this recipe with just the fingerling potatoes. You just won't get the nutritional benefits that come from eating the chestnuts.
Recipe for Fingerlings with Chestnuts
Potato and chestnut marinade
- Cut the Fingerling potatoes in half (lengthwise). The recommended soaking time is 15-30 minutes and replenish the water at least once, but honestly, I soaked them for about two hours. I don't think it matters if you're a working mom, and you want to put them in water before you leave for work.
- Prepare the marinade by combining all the marinade ingredients with the olive oil, and letting it infuse with the rest of the herbs during the time you are soaking your potatoes. You can also prepare this the night before.
- Preheat oven to 350 degrees.
- Place potatoes and chestnut on a baking dish, sprinkle salt and pepper and then pour the marinade over them. Then toss and mix the ingredients with the marinade to ensure they are equally covered in the oil. Some people will mix the ingredients in a bowl, before transferring it to the baking dish, but to minimize the amount of clean up, I see no point to it and mix it right in the baking dish.
- Spread your rosemary sprigs evenly into the baking dish.
- Roast for about 40 minutes- 1 hr. I didn't cover mine with parchment paper or foil, just roasted it openly. Since this Gefen brand of chestnuts are already pre-roasted, start checking your potatoes at 20 minutes by running a fork through it. Best way to gauge them if they are ready is that if it still feels hard when you run them through with a fork, then they are not ready. The roasting time on the bag says 25 minutes, but I prefer to leave mine in a little longer to get that roasty, crunchy taste. Plus, the red potatoes in this particular bundle took a little longer to cook. Enjoy!