Buttery Pecan Baby Potatoes recipe 

I had to admit that my “fancy” potato dish is just butter and garlic when my sister asked for it. Everyone will believe you’re a culinary genius if you add some roasted pecans. The tastiest tricks are sometimes the easiest!

Ingredients:

1. – 2 lbs baby potatoes (the cute little ones)
2. – 6 tablespoons butter
3. – 4 cloves garlic, minced
4. – 1 cup pecans, roughly chopped
5. – 2 tablespoons olive oil
6. – 1 teaspoon black pepper
7. – 1 teaspoon sea salt
8. – 1/4 cup fresh parsley, chopped
9. – 1/2 teaspoon dried thyme
10. – Optional pinch of red pepper flakes (for the brave souls)

Details to follow:

1. Prepare potatoes by.

•  Scrub those dandy tiny potatoes.
• Simmer in salted water until soft, which should take around 15–20 minutes.
• Drain them and let them to dry in the steam for one minute.

2. Toast the pecans:

• A dry skillet should be heated over medium heat. Add the pecans and toast them until they become fragrant. Be careful not to burn them!
•  Put them away, and make an effort to avoid snacking on all of them.

3. Create the enchantment:

• The potatoes are tossed in the pan, and then they are seasoned with salt, pepper, and thyme. The potatoes are cooked until they are golden brown and buttery. The butter and olive oil are melted in the same pan. The garlic is minced and cooked until it becomes fragrant.

4. Complete and serve while:

•  Include those priceless pecans that have been roasted.
• Sprinkle the mixture with fresh parsley.
• Give everything a little toss.
• Taste the mixture and add additional salt if it is necessary (you know you want to).