Directions:
- Bring a large saucepan of salted water to a boil. Add potatoes and simmer until fork tender, about 15-20 minutes.
- Meanwhile, toast pecans in a dry skillet over medium heat until fragrant. Set pecans aside and drain potatoes well.
- Return the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.69 Kcal (911 kJ) | ||
| Calories from fat | 111.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.44g | 19% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 145.86mg | 6% | |
| Potassium | 541.93mg | 12% | |
| Total Carbs | 26.16g | 9% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 1.3mg | 7% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 160.52 Kcal (672 kJ) | ||
| Calories from fat | 82.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 19% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 1% | |
| Sodium | 107.56mg | 6% | |
| Potassium | 399.62mg | 12% | |
| Total Carbs | 19.29g | 9% | |
| Sugars | 3.4g | 18% | |
| Dietary Fiber | 2.36g | 13% | |
| Protein | 2.81g | 8% | |
| Vitamin C | 15.7mg | 36% | |
| Iron | 1mg | 7% | |
| Calcium | 20.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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