Roasted Potatoes with Brown Butter Pecan Sauce
Recipe - Rosemount
Roasted Potatoes with Brown Butter Pecan Sauce
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
2 large sweet potatoes
2 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 cup salted butter
1/4 cup sage, finely chopped
1/4 cup Diamond of California Pecan Halves, finely chopped
Directions
- Heat the oven to 425°F. Slice potatoes into 1⁄4 inch thick rounds.
- Toss potatoes with olive oil and salt. Layer in a 3–4 quart dish, alternating between russets and sweet potatoes. Bake until tender, about 45 minutes.
- While the potatoes bake, melt butter in a small saucepan over low heat. Continue to cook until butter begins to brown. Stir in sage and cook 1 more minute. Remove from heat and add pecans. Pour over the potatoes.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Produce Sweet Potatoes, 1 Pound
$1.49 avg/ea was $1.99 avg/ea$1.49/lb
Fresh Russet Baking Potatoes, 1 Pound
$1.49 avg/ea was $1.79 avg/ea$1.49/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.49$1.12 each
Wild Harvest Organic Sage, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Diamond of California Pecan Halves, 16 Ounce
$13.99 was $15.99$0.87/oz
Directions
- Heat the oven to 425°F. Slice potatoes into 1⁄4 inch thick rounds.
- Toss potatoes with olive oil and salt. Layer in a 3–4 quart dish, alternating between russets and sweet potatoes. Bake until tender, about 45 minutes.
- While the potatoes bake, melt butter in a small saucepan over low heat. Continue to cook until butter begins to brown. Stir in sage and cook 1 more minute. Remove from heat and add pecans. Pour over the potatoes.