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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Ingredients

Directions

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

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  • 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.

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

  • 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.

Nutrition Facts

307.29 calories; 4.99 g protein; 22.97 g carbohydrates; 23.34 g fat; 16.31 mg cholesterol; 372.76 mg sodium.Full Nutrition


Reviews (3)

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Most helpful positive review

08/28/2011
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.
(4)

Most helpful critical review

10/04/2011
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.;-)
(4)
5 Ratings
  • 5 Rating Star 3
  • 3 Rating Star 2
10/04/2011
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.;-)
(4)
08/28/2011
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.
(4)
12/23/2014
Only half of the pecan mix was needed.