Roasted Potatoes with Rosemary
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Preheat the oven to 250°C (approximately 475°F). Cut the chestnuts crosswise and cook in the preheated oven until the shell cracks and the chestnuts are tender (about 20 minutes).
Remove, let cool slightly and remove the shell and skin. Peel the carrot and peel with a peeler into thin strips. Drain potatoes, rinse with cold water, peel and cut into quarters.
Rinse the rosemary, shake dry and strip the needles. In a pan, heat the oil and saute the potatoes for about 5 minutes. Add the chestnuts, carrot strips and rosemary and saute for another 5 minutes. Season with salt and pepper. Place in bowl and serve.