Potatoes with Garlic Butter and Toasted Pecans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 324
- Total: 1 hr
- Active: 20 min
Ingredients
2 tablespoons olive oil
24 ounces creamer potatoes
Kosher salt and freshly cracked black pepper
1/2 cup pecans, chopped
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, plus more for serving
Directions
- 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.