Living Well Little Potatoes

June 27, 2019
Pharmacy & Wellness
Living Well, potatoes

Add a little sizzle to your summer with Little Potatoes creamer potatoes. The smallest in the potato family, ‘creamers’ are meant to be little; but don’t be fooled by their small size, creamers are bursting with a naturally buttery taste, creamy texture, and great nutrition! As cherry tomatoes are to full size tomatoes, creamers are simply a smaller variety of potatoes compared to the typical larger, potatoes, with just as much, if not more, nutrition!

Little Potatoes are a good source of potassium, vitamin B6, and a source of fiber. Creamers are meant to be eaten with their naturally tasty nutritious skins on – no cleaning or peeling is required. Since many of the nutrients in potatoes are in the skin, when you eat the skin of creamer potatoes, they are more nutritious compared to just the inside of larger tomatoes. Creamer potatoes contribute to an overall healthy balanced diet and lifestyle since they are a complex carbohydrate which provides sustained, long lasting energy.

This summer, you may be surprised and delighted by the many ways you can enjoy creamer potatoes during summertime BBQ and grilling occasions.

Here are two of my favorite recipes from Little Potatoes to get you started:

Grilled Smashed Little Potatoes
Source: Little Potatoes

A great side for grilled meals. The creamy, zesty dill herb sauce is the perfect accompaniment to the crispy smashed Little Potatoes.
1.5 lbs any varietal Little potatoes
3 Tbsp olive oil
1 clove garlic, minced
1/2 tsp salt>
1/2 tsp each dried dill and dried parsley
1/4 tsp black pepper
2/3 cup water
1/2 large, ripe avocado
1/3 cup each fresh dill and flat-leaf parsley, packed
1/3 cup raw cashews
2 Tbsp lemon juice
1 clove garlic
3/4 tsp salt
2 Tbsp olive oil
In a large pot, cover potatoes with cold water. Bring to a boil and cook for 25 minutes, or until fork tender. Drain and let them cool for 15-20 minutes.
In a food processor, combine all ingredients for Creamy Dill Herb Sauce except olive oil. Process on high until herbs, cashews, and garlic are evenly and finely chopped.
While the processor is running, slowly pour in the olive oil. Process until the mixture is creamy. Set aside.
In a medium-sized bowl, mix together potatoes, olive oil, minced garlic, salt, dried dill, dried parsley, and black pepper.
Use a potato masher or flat spatula to smash the fingerlings to approximately 3/4 -inch thick. Brushed with leftover oil.
Preheat grill to medium-high heat. Oil grill grate.
Grill potatoes for five minutes, flip and cook for another five minutes, or until they are crispy and grill-marked. Remove from grill and serve with sauce.

Summer Barbecue Potatoes
Source: Little Potatoes

Wrap these potatoes in either parchment or aluminium foil and prepare the whole meal on the grill! Experiment with your favorite garnishes like salsa or sour cream.
1.5 lbs your favorite varietal Little potatoes
2 Tbsp olive oil
2 tsp Cajun seasoning
6 sprigs cilantro, coarsely chopped
2 limes, cut into 8 wedges
Preheat barbecue to 400°F.
Place a large piece of parchment or foil on a baking sheet. Toss the Little potatoes with the oil and Cajun seasoning and place in center of parchment.
Place another piece of parchment over and carefully roll up all four edges to create a parcel.
Cook on grill (on baking sheet or directly on grill) for 20 minutes. Carefully open bag and serve with cilantro and lime wedges.
Find Little Potatoes in our Produce Departments and for more inspiration, please visit Happy, healthy grilling!

“This medical and/or nutritional information is not intended to be a substitute for individual advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.”