Tuesday, November 24, 2015

Holiday Creamer Potato Medley~ Introducing NEW Chilean Splash Creamer Potatoes!

Creamy, buttery Creamer potatoes are roasted with sweet potato, Brussels sprouts, parsnip and bacon, in this show stopping dish perfect for the holidays!

Chilean Splash Creamer Potatoes from The Little Potato Company

Thanksgiving here in Canada has come and gone, and we are now gearing up for the Christmas season. The first snow of the year has fallen, Christmas music is playing on the radio and it's beginning to look and feel like the holiday season. So, when I was asked to write a recipe using The Little Potato Company's NEW Chilean Splash Creamer potatoes, I knew it had to be a dish I'd be proud to have on my holiday table.

These Chilean Splash Creamers are I think the most fun varietal that The Little Potato Company has produced. Bred in the Chilean Andes, their cream skins have a fun splash of purple, which adds gorgeous colour to any dish. Buttery and creamy, like the remaining varietals of Little Potatoes, they are sure to be a crowd pleaser this holiday season.

When deciding on a holiday dish, I knew I wanted this dish to be bursting with colour and fall flavours. Queenie is a HUGE fan of Brussels sprouts, which add a gorgeous green earthiness to the dish. When I think holidays I think cranberries and sweet potatoes, so of course those are making an appearance; AND who can say no to bacon? This is a side dish your guests are sure to love, plus the WOW factor is through the roof!

Chilean Splash Creamer Potatoes from The Little Potato Company

Holiday Creamer Potato Medley

1- 600g bag Chilean Splash The Little Potato Company Creamer potatoes
2 large sweet potatoes, peeled
1 parsnip, peeled
15 Brussels sprouts, trimmed
1- 375g pkg thick cut bacon
3 Tbs melted butter
1 Tbs onion seasoning
1 1/2 tsp dried thyme
coarse sea salt & fresh ground pepper
1 C dried cranberries

Preheat oven to 400 degrees F.

Cook bacon in a skillet over medium heat; until browned, but not crisp.

Cut Creamer potatoes and Brussels sprouts in half and place in a 13x9 inch baking dish.

Cut sweet potatoes and parsnip into 1/2 inch pieces and add to the baking dish.

Add the cooked bacon, along with it's drippings and melted butter, to the baking dish, and toss to coat.

Season everything with onion seasoning, thyme, salt and pepper and toss to coat.

Bake in oven for 15-20 minutes; until Creamer potatoes are fork tender.

Remove from oven and add the dried cranberries, tossing to combine.

Place onto a serving platter and enjoy!

Chilean Splash Creamer Potatoes from The Little Potato Company


Jeanine said...

This looks so good, Cindy! And what a fun varietal too!

Cindy @ Hun What's for Dinner? said...

Thanks Jeanine. They are super fun!

Tara Noland said...

This looks great for the holidays, I want an extra big scoop, sharing!!

Angela LeMoine said...

These potaotes sound amazing! I love the little potatoes, they are they perfect size for side dishes!

Nicole Neverman said...

This is a fantastic idea for potatoes! Sounds absolutely delicious :)

Meal Plannin Maven said...

This is absolutely my favorite kind of side dish!

Miz Helen said...

What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great weekend and come back to see us real soon.
Miz Helen

Erica S (EricasRecipes.com) said...

these potatoes sound to fantastic - I'll have to find these creamers!

April J Harris said...

I hadn't heard of this varietal before - the Creamer potatoes look so good! This is such a delicious sounding recipe, perfect for holiday entertaining!

Patty Anderson said...

I don't think we get these potatoes in our area in the states, but it sure does look fantastic! Great job.

foody schmoody said...

Oh yum, bacon, potatoes and brussels sprouts?! Sign me up for this one!