Recipe by Badcake Hotard
"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!"
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1 1/2 cups
red potatoes, quartered
1 1/2 teaspoons
dried thyme leaves
ground dried rosemary
1 1/2 teaspoons
1 (8 ounce) container
First of all - beginner "cook" here. I would use small "new potatoes" or SMALL reds rather than "Red" potatoes. Even quartered the pieces were rather large and eventually hard to "spread"
"Toasting"pecans that are brown by nature was tricky but doable. The PUREE was very very thick even b4 adding the crushed pecans. "Spreading" the Pecan mixture was a trial. The last "browning" , again, was a trick as it was a deep brown already. The finished product was hardly a "presentation" dish...looked...poor. HOWEVER - the addition of the sour cream and a little more butter helped the consistency of the Pecan spread. I can see that a "sauce" made of pecans etc and "poured" over the potatoes would present better and get a a more even coating on said taters.
I did like the flavor though!
AGAIN - beginner here. ;-)
We loved this. As a nice easy side dish, with a different spin, it went great with a simple grilled chicken breast and veggies. Next time, I will be more careful with roasting the pecans, since a few burned.
Only half of the pecan mix is needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Roasted Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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