Mini Potatoes with Cranberries & Pecans

  • Prep Time 5 min
  • Total Time 25 min
  • Serves 8

Ingredients

  • 1 bag Red Petites Potatoes (2 lb/907 g), scrubbed and halved 0
  • 1/2 cup pecan pieces 125 mL
  • 1 tbsp unsalted butter 15 mL
  • 1/2 tsp salt 2 mL
  • pepper to taste 0
  • 1/3 cup dried sweetened cranberries 75 mL
  • 1 tbsp fresh thyme leaves 15 mL

Directions

  • Step 1

    Bring a large saucepan of salted water to a boil. Add potatoes and simmer until fork-tender, about 15 to 20 min. Meanwhile, toast pecans in a dry skillet over medium heat until fragrant. Set pecans aside and drain potatoes well.

  • Step 2

    Return potatoes to the saucepan and add the butter. Toss gently over low heat until butter is melted. Add salt, pepper, pecans, cranberries and thyme. Toss to combine and serve.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe):
  • Calories 170
  • Fat 8 g
  • Saturated Fat 1.5 g
  • Carbs 23 g
  • Protein 3 g
  • Cholesterol 4 mg
  • Fibre 4 g
  • Sodium 150 mg
  • Potassium 2