Oven Roasted Idaho® Potatoes with Herbed Pecans

Oven Roasted Idaho® Potatoes with Herbed Pecans

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 8

Idaho® Potatoes roasted until crispy then tossed with toasted, herbed pecans and a honey mustard pecan dressing. These potatoes are packed with flavor and just a little spice.


For the dressing


  1. Preheat oven to 350° F. In a medium bowl, toss potatoes with canola oil, 1 teaspoon salt and pepper.
  2. Lay potatoes out in a single layer on a baking sheet and roast for 45 minutes, until crispy and browned.
  3. Lay 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.
  4. Toss warm, toasted pecans with butter, brown sugar, cayenne and rosemary. Set aside.
  5. Make dressing: In a food processor or blender, combine all ingredients and blend until smooth. Set aside.
  6. Combine roasted potatoes, herbed pecans and dressing, toss the combine and coat evenly with dressing. Serve warm.