Pecan Roasted Potatoes

These seasoned roasted red potatoes are topped with a flavorful, crunchy pecan and Worcestershire sauce topping. It’s delicious with fish, and easy enough for beginning cooks!

Step: 1

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Spread the pecans evenly onto a baking sheet.

Step: 2

Toast the pecans in the preheated oven until they are lightly browned, about 5 minutes, then remove and set aside to cool. Meanwhile, place the quartered potatoes into a large mixing bowl. Toss with the olive oil until thoroughly coated. Season with the sea salt, marjoram, thyme, rosemary, and garlic powder. Place into the prepared baking dish.

Step: 3

Bake in the preheated oven until golden brown and just about tender when pierced with a fork, about 30 minutes.

Step: 4

While the potatoes are cooking, place half of the toasted pecans into a blender along with the butter, Worcestershire sauce, and cornstarch. Puree until a smooth paste has formed. Crush the remaining toasted pecans, then mix with the puree. Spread this mixture over the roasted potatoes, and return them to the oven to bake until the nut mixture has browned nicely, about 5 minutes. Serve with dollops of sour cream.

Per Serving: 307 calories; protein 5g; carbohydrates 23g; fat 23.3g; cholesterol 16.3mg; sodium 372.8mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .