1 lb Chestnuts
Rinse chestnuts and pat dry.
Place your chestnuts on a cutting board, flat side down.
Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut. This keeps them from exploding in the oven.
Place in a bowl and cover with room temperature water, and allow to sit for 1 hour.
Preheat your oven to 425. Place the rack in the middle of the oven.
Arrange on a baking rack on a baking sheet.
Transfer to the oven and roast them until the skins have pulled back from the cuts. It should take about 15 to 20 minutes.
Remove from the oven and pile them into a mound in a towel. Wrap them up, allow to stand for 10-15 minutes.
Pull and snap off the shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut. Enjoy!