Mini Potatoes with Cranberries & Pecans

Prep time: 5min
Total time: 25min
Serves 8
1 bag
(2 lb/907 g) Red Petites Potatoes, scrubbed and largest potatoes cut in half
0
1/2 cup
Pecan Pieces
125 mL
1 tbsp
unsalted butter
15 mL
1/2 tsp
salt
2 mL
0
Pepper to taste
0
1/3 cup
Dried and Sweetened Cranberries
75 mL
1 tbsp
fresh Thyme leaves
15 mL
calories
170
fat
8 g
saturated fat
1.5 g
carbs
23 g
protein
3 g
cholestrol
4 mg
fibre
4 g
sodium
150 mg
potassium
2 mg

Directions

  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.

  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.