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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.33 Kcal (1358 kJ) | ||
| Calories from fat | 95.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 16% | |
|---|---|---|---|
| Sodium | 96.36mg | 4% | |
| Potassium | 801.88mg | 17% | |
| Total Carbs | 53.7g | 18% | |
| Sugars | 20.1g | 80% | |
| Dietary Fiber | 8.29g | 33% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 63.5mg | 106% | |
| Vitamin A | 3.2mg | 106% | |
| Iron | 27.6mg | 153% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 116.63 Kcal (488 kJ) | ||
| Calories from fat | 34.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 16% | |
|---|---|---|---|
| Sodium | 34.65mg | 4% | |
| Potassium | 288.36mg | 17% | |
| Total Carbs | 19.31g | 18% | |
| Sugars | 7.23g | 80% | |
| Dietary Fiber | 2.98g | 33% | |
| Protein | 2.33g | 13% | |
| Vitamin C | 22.8mg | 106% | |
| Vitamin A | 1.1mg | 106% | |
| Iron | 9.9mg | 153% | |
| Calcium | 25.8mg | 7% | |
* 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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