- 1 teaspoon vegetable oil
- ¼ cup water
- 1 large heavy skillet (preferably cast-iron) with a lid
- 1 chestnut knife
- 2 pounds whole chestnuts in shell
Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl. Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total. Add w...
Variations on Roasted Chestnuts
- 1 to 1 1/2 pounds whole chestnuts in shells