Pistachio And Potato Side Dish - cooking recipe

Ingredients

1/2 cup unsalted shelled pistachio
1 1/2 lbs new potatoes, chopped in half or to 'bite-size'
1 yellow bell pepper
1 red bell pepper
1/2 cup dried cranberries
1 tablespoon olive oil
black pepper, to season

Preparation

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.
Saute potatoes, stirring regularly, until they are light gold in colour.
Sprinkle with cranberries and serve.