Oven Roasted Potatoes with Herbed Pecans
Crispy roasted potatoes tossed with herbed pecans and a honey mustard pecan dressing.
Servings: 8 servings
Calories: 425kcal
Ingredients
For the potatoes
- 2 pounds Idaho ® russet potatoes diced
- 1 pound baby purple potatoes halved
- ½ pound baby red potatoes quartered (or halved if small)
- 2 tablespoons canola oil
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 cup pecans roughly chopped
- 2 tablespoons butter melted
- 1 teaspoon brown sugar
- ½ teaspoon cayenne
- 2 tablespoons fresh rosemary finely chopped
For the dressing
- ½ cup honey
- 1 heaping tablespoon whole grain mustard
- ¼ cup pecans
- ¼ tsp sea salt
Instructions
- Preheat oven to 350° F. In a medium bowl, toss potatoes with canola oil, 1 teaspoon salt and pepper.
- Lay potatoes out in a single layer on a baking sheet and roast for 45 minutes, until crispy and browned.
- Place pecans on a separate baking sheet and toast in the oven for 8 – 10 minutes. Keep an eye on them, as they go from toasted to burnt quickly.
- Toss warm, toasted pecans with butter, brown sugar, cayenne and rosemary. Set aside.
- Make dressing: In a food processor or blender, combine all ingredients and blend until smooth. Set aside.
- Combine roasted potatoes, herbed pecans and dressing, toss the combine and coat evenly with dressing. Serve warm.
Notes
Dressing and pecans can be made a day ahead and tossed with warm potatoes.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 62g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 671mg | Fiber: 6g | Sugar: 21g