Time 1h Yield 8 Number Of Ingredients 12 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Spread the pecans evenly onto a baking sheet. 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.
Time 52m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Heat oven to 450 degrees F and arrange rack in the middle. While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside. Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes. Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.
Time 1h Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil. Add the potatoes to a medium saucepan, cover them with cold water and add 1 tablespoon of salt. Bring the water to a boil, then simmer until the potatoes are tender when pierced with a knife or fork, 15 to 20 minutes. Drain the potatoes and spread onto the prepared baking sheet. Using a heavy metal spatula or the bottom of a heavy glass, press each potato until it smashes. Drizzle with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until browned on top and bottom, 15 to 20 minutes. While the potatoes are baking, add the pecans to a small skillet over medium heat and cook until toasted, 1 to 2 minutes. Add the butter and once melted, add the garlic and sprinkle with 1/2 teaspoon each salt and pepper. Cook until the garlic softens and starts to brown, 2 to 3 minutes, then stir in the thyme. Remove from the heat. Transfer the potatoes to a serving dish. Pour the garlic pecans over and toss lightly until coated. Sprinkle more fresh thyme on top. Serve immediately.
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil. Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400˚F (200˚C). Cut potatoes in half, then slice. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat. Spread the potatoes on a baking sheet. Bake for 30 minutes. Remove from the oven, sprinkle with parmesan and pepper. Bake for an additional 20 minutes. Sprinkle potatoes with fresh parsley and serve while hot. Enjoy!
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom. Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Time 15m Number Of Ingredients 15 Steps:
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.
Time 45m Yield 4 cups Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast 15 minutes. Add pecans and roast 10 more minutes; then transfer to a large bowl. Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potato mixture and gently toss to combine.
More about “pecan roasted potatoes recipes”
Time 1h15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400°F Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
