1 Preheat oven to 230(F).
2 Cut potatoes into 3/4” discs and use half of the olive oil to coat potatoes. Sprinkle with salt and pepper and allow them to roast for 25-30 minutes. They should be tender and begin to bubble
3 While potatoes are roasting, toast pecans in a small skillet.
4 In a small bowl, combine toasted pecans, onions, celery, parsley, cranberries.
5 In a separate small bowl, mix remaining olive oil with vinegar and mustard. Pour half of the dressing
over pecan mixture and put the rest aside.
6 Once potatoes are done, top each disc with pecan mixture. Drizzle with remaining dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (49%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 71mg||2 %|
|Potassium 328.8mg||9 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 12.1g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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