Preheat the oven to 190 °C. Roast the pecan nuts in the oven for 5 minutes.
Don't peel the potatoes and cut them in little cubes, spread them out on an oven plate and cover them with olive oil and some salt and pepper. Stir them well and roast them for 30 minutes (stir them halfway through), until they are almost done.
Mix all the ingredients for the dressing in a bowl, add salt and pepper.
When the potatoes are done and still warm, put them on a serving plate.
Add spring onion, leaf parsley, chili flakes, pecans an raisins together with the dressing, stir gently.