Pistachio and Potato Side Dish

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes in a pan of water until soft.
  • 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).
  • Remove and drain potatoes when done.
  • Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
  • Sauté potatoes, stirring regularly, until they are light gold in colour.
  • Sprinkle with cranberries and serve.
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