Pistachio And Potato Side Dish

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

   Saute potatoes, stirring regularly, until they are light gold in colour.

6. 6

   Sprinkle with cranberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.