Mini Potatoes with Cranberries & Pecans
Prep Time
Serves
Cooking Mode
1 bag Red Petites Potatoes (2 lb/907 g), scrubbed and halved
½ cup pecan pieces
1 tbsp unsalted butter
½ tsp salt
pepper to taste
⅓ cup dried sweetened cranberries
1 tbsp fresh thyme leaves
1 bag Red Petites Potatoes (2 lb/907 g), scrubbed and halved
½ cup pecan pieces
1 tbsp unsalted butter
½ tsp salt
pepper to taste
⅓ cup dried sweetened cranberries
1 tbsp fresh thyme leaves
Directions
1Bring 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.
2Return 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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Personal Note
Personal Note
