Oven Roasted Idaho® Potatoes with Herbed Pecans | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® russet potatoes, diced
• 1 pound baby purple potatoes, halved
• ½ pound baby red potatoes, quartered (or halved if small)
• 2 tablespoons canola oil
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• 1 cup pecans, roughly chopped
• 2 tablespoons butter, melted
• 1 teaspoon brown sugar
• ½ teaspoon cayenne
• 2 tablespoons fresh rosemary, finely chopped
• ½ cup honey
• 1 heaping tablespoon whole grain mustard
• ¼ cup pecans
• ¼ tsp sea salt