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    You are in: Home / Recipes / Pistachio and Potato Side Dish Recipe
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    Pistachio and Potato Side Dish

    Pistachio and Potato Side Dish. Photo by Jillsybean

    1/1 Photo of Pistachio and Potato Side Dish

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Jillsybean's Note:

    Unbelievably, this dish came to me in a dream. When I tried it out the next day it was met with praise. It goes well with fish dishes, or could be served cold with salad. Don't shy away from the cranberries, they really make the dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the potatoes in a pan of water until soft.
    2. 2
      While they're boiling, dice bell peppers and finely chop pistachios (remove pistachios from shell, but don't worry about taking the brown 'skin' off the green flesh).
    3. 3
      Remove and drain potatoes when done.
    4. 4
      Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
    5. 5
      Sauté potatoes, stirring regularly, until they are light gold in colour.
    6. 6
      Sprinkle with cranberries and serve.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio and Potato Side Dish

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.4
     
    Calories from Fat 97
    35%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.4 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 13.5 mg
    0%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 6.8 g
    27%
    Sugars 4.2 g
    17%
    Protein 7.5 g
    15%

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