Pan-Roasted Pecan Potatoes

Ingredients

• 170 g Pecan halves
• 130 g Potatoes
• 15 g Olive oil
• 8 g Fresh rosemary
• 3 g Black pepper

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the potatoes and cook until golden and tender.
3. Stir in pecan halves and rosemary; cook two minutes.
4. Season with black pepper and serve warm.

Per serving

354 kcal · protein 5.2 g · carbs 10.3 g · fat 35.1 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: nuts

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.