• Prep Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 8

Greek Little Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 3 lbs. Chilean Splash Little Potatoes
  • ¼ cup olive oil
  • ¼ cup (1/2 stick) butter, melted
  • juice from one fresh lemon
  • 2 teaspoons Greek seasoning
  • ½ teaspoon paprika
  • 1 cup chicken broth
  • ¼ 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!

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