10 Servings
1 Hour, 5 Minutes
Allergens
Makes: 6 cups
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Place all the ingredients in resealable bag, close it, and massage the potatoes until they are well coated with the oil and spices.
Place the potatoes on the prepared baking sheet and bake for 45 to 55 minutes or until tender.
Heat olive oil in a large skillet. Add mushroom, garlic powder, salt and pepper and cook on medium-high for 10 to 12 minutes or until all the water release has evaporated.
Using the same skillet, heat the chestnuts and parsley for a few minutes until warm. Gently shake the pan so the chestnuts stay whole.
In a large serving dish, layer potatoes, mushrooms, and chestnuts. Serve warm or at room temperature topped with additional parsley.
Tips:
You may drizzle spicy mayo or Tuscanini Balsamic Glaze on this side dish.
Making ahead: Prepare potatoes, mushrooms, and chestnuts and store them separately up to two days. When ready to serve, assemble in a baking dish and warm in the oven at 250 degrees Fahrenheit. We do not recommend freezing this dish.
Sponsored by Tuscanini
