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Roasted Potatoes with Brown Butter Pecan Sauce
- 1 hour
- 7 ingredients
- Pecans
- Easy
- servings
Ingredients
- 2 large sweet potatoes
- 2 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 cup good quality salted butter
- 1/4 cup finely chopped fresh sage
- 1/4 cup Diamond of California® Pecan Halves, finely chopped
The Steps
- Pre-heat the oven to 425 degrees. Slice the potatoes into ¼ inch thick rounds.
- Toss the potatoes with the olive oil and salt. Layer the potatoes in the pan, alternating between the russets and the sweet potatoes.
- Bake until tender, about 45 minutes
- While the potatoes bake, melt the butter in a small sauce pan over low heat. Continue to cook until butter begins to brown. Stir in the sage and cook for 1 more minute. Remove from heat and stir in the pecans.
- Pour the butter mixture over the potatoes before serving.
