Mini Potatoes With Cranberries and Pecans

• 2 lbs red petites potatoes, scrubbed and largest potatoes cut in half
• 12 cup pecan pieces
• 1 tablespoon unsalted butter
• 12 teaspoon salt
• pepper
• 13 cup dried and sweetened cranberries
• 1 tablespoon fresh thyme leave

1. Bring a large saucepan of salted water to a boil.
2. Add potatoes and simmer until fork tender, about 15-20 minutes.
3. Meanwhile, toast pecans in a dry skillet over medium heat until fragrant.
4. Set pecans aside and drain potatoes well.
5. Return the potatoes to the saucepan and add the butter.
6. Toss gently over low heat until butter is melted.
7. Add salt, pepper, pecans, cranberries and thyme.
8. Toss to combine and serve.

red petites potatoes, pecan, unsalted butter, salt, pepper, cranberries, thyme

Taken from www.food.com/recipe/mini-potatoes-with-cranberries-and-pecans-441645 (may not work)