Purple Potatoes – Chilean Splash

1.5 lb / 680 g

A spectacular potato rediscovered in the Andes. Box includes a garlic-infused olive oil and rosemary herb seasoning pack.

We rediscovered this amazing Creamer potato which originates from the highlands of Chile’s Andes Mountains.

Our exclusive Chilean Splash is a nutritious, golden-fleshed potato varietal. Slightly oblong with a thin skin that’s accentuated by a dramatic purple “splash”.

This latest Little Potato varietal has an intriguing nutty flavor with hints of floral aromas and a silky, creamy texture. Ideal for roasting!

This versatile vegetable is sure to add a splash of flavourful flair to your next meal!

Available Sizes
  • 1.5 lb / 680 g
  • Calories per Serving
  • 6 Veggie Servings
    Per Box
  • Good Source of
  • Fiber per Serving
  • Vitamin C per Serving
  • Print
  • Share
  • Sauce Pack & Recipe
  • Gluten
  • 15% Daily

Nutritional Information & Cooking Instructions


Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 130
Fat 6 g 9%
Saturated + Trans fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 260 mg 11%
Potassium 520 mg 15%
Carbohydrate 17 g 6%
Fiber 2 g 8%
Sugars 1 g
Protein 2 g
Vitamin A 0%
Vitamin C 8%
Calcium 2%
Iron 6%
about 4 potatoes (114 g)
* Based on a 2000 calorie diet

Cooking Instructions

5 minutes


Cover potatoes with water in a microwave-safe bowl. Microwave on high.

15 minutes


Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer.

30 minutes


Set oven to 400°F (200°C). Toss potatoes in cooking oil and seasoning. Place in a oven-safe dish.

40 minutes


Set grill to 400°F (200°C). Toss potatoes in cooking oil and seasoning. Place in aluminum foil packet or grill-safe pan.

1 Star2 Stars3 Stars4 Stars5 Stars 196 votes
Prep 10 mins, cook 40 mins
Extremely easy to make, this recipe is gluten-free and packed with delicious roasted vegetable flavours.
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1 Star2 Stars3 Stars4 Stars5 Stars 119 votes
Prep 15 mins, cook 30 mins
A chic and simple side dish of roasted Little Potatoes, broccoli, Brussels sprouts, carrots, and pecans in a sage-y garlic butter.
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