Roasted Potatoes with Shallots, Onions and Chestnuts

We received samples of the Melissa’s produce and Garcia de la Cruz olive oil to prepare this recipe. 

Looking for a side dish for Thanksgiving that is easy to prepare and everyone, including kids are going to love? Look no further. My family loves potatoes and this side dish only takes 1 h between preparation and cooking time, which will let you plenty of time to take care of the decorations, pay attention to the turkey, and off course share wonderful memories with the family.

Ingredients

• Ruby gold potatoes, Dutch yellow potatoes and mixed fingerling potatoes 
• 1 cup steamed prepared chestnuts from Melissa’s Produce
• 1 cup shallots, trimmed and peeled
• 1 cup pearl onions
• 1/3 cup Garcia de la Cruz olive oil​
• Thyme
• Dill 
• Coarse salt to taste
• Freshly ground pepper, for serving

Directions

1. Preheat oven to 350 degrees.
2. Pour salt into a 2-quart baking dish. Add potatoes, chestnuts, onions and shallots. Add the olive oil.
   
3. Mix together with thyme and dill.
4. Cover with foil and bake until potatoes, onions and shallots are tender, about 45 minutes.
5. ​Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts and onions.
   
6.  Drizzle with more olive oil.
   
7. Season with pepper. Garnish with dill.

García de la Cruz is a 148 year old company from Spain that has years of experience in international markets. They are the #1 importer of olive oil into Japan and they have just been awarded with the #alimentosdespaña award, which recognized them as the “2019 Best Food Industry from Spain” by the Ministry of Agriculture, Fisheries and Food, Government of Spain. García de la Cruz is all about sustainability and giving back to planet earth. Their brand,
“García de la Cruz” has only been in the US market for two years and it is growing very fast. To learn more about García de la Cruz, visit  www.garciadelacruzoliveoil.com