A new kind of tater
Chilean Splash Little Potatoes are a brand new type of creamer potato at The Little Potato Co. These creamer potatoes were originally bred in the Chilean Andes. It’s a two-color tater, y’all! A yellow potato with splashes of purple. It’s like this little creamer potato is wearing a pretty coat! The inside is all yellow and the outside has all the colors.
The colors on this varietal won’t bleed, blemish or fade with cooking. Creamy and flavorful! Any cooking method will work with these—microwaving, steaming, barbecuing, grilling or roasting. They are only in season for a few months so now is the time to grab some!
Change it up
Because I love potatoes so much, I am always looking for new ways to make them.This Greek-inspired version really gives you a light, bright flavor. But you could easily change the seasoning on these to anything you enjoy and keep the rest of the recipe the same. Lemon Pepper seasoning was also really tasty and Trader Joe’s 21 Seasoning Salute was another yummy one I tried.
3 lbs. Chilean Splash Little Potatoes
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted
juice from one fresh lemon
2 teaspoons Greek seasoning
1/2 teaspoon paprika
1 cup chicken broth
1/4 cup chopped fresh parsley (for topping – optional)
Cook’s Notes: I have always used Cavender’s Greek Seasoning (works amazing on veggies and on chicken!) You can find it with all of the other spices in your grocery store. If you can’t find this brand, just go with your favorite Greek seasoning.
Preheat oven to 400f degrees. Slice Chilean Little Potatoes lengthwise in half.
Place potatoes into 11 x 7 (or 13 x 9) baking dish.
Sprinkle Greek seasoning and paprika on top of the potatoes. Stir gently.
- 3 lbs Chilean Splash Little Potatoes
- 1/4 cup olive oil
- 1/4 cup (1/2 stick) butter melted
- juice from one fresh lemon
- 2 teaspoons Greek seasoning
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1/4 cup chopped fresh parsley for topping - optional
- Preheat oven to 400f degrees. Slice Chilean Little Potatoes lengthwise in half.
- Place potatoes into 11x7 (or 13 x9) baking dish.
- Coat sliced potatoes with olive oil, melted butter and lemon juice. Stir well to coat.
- Sprinkle Greek seasoning and paprika on top of the potatoes. Stir gently.
- Pour chicken broth into the side of the pan (do not pour over top of the potatoes.)
- Cover baking dish with aluminum foil. Bake for about 30 minutes.
- Uncover baking dish, then cook for an additional 15 minutes.
- Allow potatoes to cool for about 10 minutes (potatoes will continue to soak up the broth.)
- Sprinkle with chopped parsley and serve!
I have always used Cavender's Greek Seasoning (works amazing on veggies and on chicken!) You can find it with all of the other spices in your grocery store. If you can't find this brand, just go with your favorite Greek seasoning.
This is a sponsored conversation written by me on behalf of The Little Potato Company. All opinions and text are mine.
Recipe inspired by South Your Mouth