- 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.
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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