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Prep Time
5 mins
Total Time
25 mins
Serves
Serves 8

Ingredients

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

Method

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.

Nutritional Facts Per Serving

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