Craving creamy, comforting potatoes without the guilt? You’re in luck! We’ve rounded up 18 delicious low-fat potato recipes that prove healthy eating doesn’t mean sacrificing flavor. From crispy roasted wedges to hearty soups and lightened-up mashed potatoes, these dishes are perfect for weeknight dinners, meal prep, or cozy weekends. Get ready to fall in love with spuds all over again—let’s dig in!
Garlic Herb Roasted Lowfat Potatoes
Remembering the quiet evenings of my childhood, the aroma of garlic and herbs wafting through the kitchen brings a sense of comfort and warmth. This dish, simple yet deeply flavorful, is a testament to the beauty of humble ingredients transformed by time and care.
Ingredients
- For the potatoes:
- 2 pounds of lowfat potatoes, washed and cubed
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- For the garlic herb mixture:
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
- In a large bowl, toss the cubed potatoes with olive oil, salt, and black pepper until evenly coated. Tip: For extra crispiness, let the potatoes sit for 10 minutes after tossing to absorb the oil and seasonings.
- Spread the potatoes in a single layer on a baking sheet. This ensures each piece roasts evenly rather than steaming.
- Roast in the preheated oven for 20 minutes, then flip each potato piece to promote even browning.
- While the potatoes are roasting, mix the minced garlic, rosemary, and thyme in a small bowl.
- After flipping the potatoes, sprinkle the garlic herb mixture evenly over them. Tip: Adding the herbs halfway prevents them from burning while still infusing the potatoes with flavor.
- Continue roasting for another 15-20 minutes, or until the potatoes are golden brown and crispy on the edges. Tip: For an extra crispy finish, broil for the last 2 minutes, watching closely to avoid burning.
The potatoes emerge from the oven with a crispy exterior that gives way to a tender, fluffy inside, each bite bursting with the aromatic blend of garlic and herbs. Serve them alongside a dollop of Greek yogurt for a creamy contrast, or sprinkle with grated Parmesan for a salty, umami kick.
Lowfat Mashed Potatoes with Greek Yogurt
How comforting it is to find solace in the simplicity of mashed potatoes, especially when they’re lightened up with Greek yogurt. This version, creamy yet low in fat, brings a subtle tanginess that elevates the humble potato to something unexpectedly delightful.
Ingredients
- For the potatoes:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 cups water
- 1 teaspoon salt
- For the mash:
- 1/2 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1/4 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot. Add the water and salt, ensuring the potatoes are fully submerged.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
- Drain the potatoes thoroughly and return them to the pot. Let them sit for 1 minute to evaporate any excess moisture, which helps achieve a fluffier texture.
- Add the Greek yogurt, butter, and black pepper to the potatoes. Mash everything together until smooth and creamy. For a lighter texture, use a hand mixer on low speed.
- Taste and adjust the seasoning if necessary, though the Greek yogurt already adds a pleasant tanginess that might not need much else.
The final dish is luxuriously smooth with a hint of tang from the yogurt, making it a perfect side that doesn’t weigh you down. Try serving it topped with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch.
Spicy Lowfat Potato Wedges
Remembering the quiet evenings when the kitchen felt like a sanctuary, I often turned to simple, comforting dishes that didn’t skimp on flavor. These spicy lowfat potato wedges are a testament to those moments, offering a crispy exterior and a tender heart, with just enough heat to warm you from the inside out.
Ingredients
- For the potatoes:
- 2 large russet potatoes, cut into wedges
- 1 tbsp olive oil
- For the seasoning:
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the potato wedges with olive oil until evenly coated. This ensures every wedge gets perfectly crispy.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle this mixture over the potatoes and toss again to coat evenly. The key to even flavor is distributing the spices well.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch. This allows the heat to circulate evenly around each wedge.
- Bake for 25-30 minutes, flipping the wedges halfway through, until they’re golden brown and crispy on the outside. Keep an eye on them after the 20-minute mark to prevent burning.
These wedges emerge from the oven with a satisfying crunch, their spicy aroma filling the kitchen. Serve them alongside a cool yogurt dip or pile them high on a platter for sharing, their golden edges catching the light just so.
Lowfat Potato and Leek Soup
Falling into the rhythm of the season, this lowfat potato and leek soup is a gentle embrace of simplicity and warmth. It’s a dish that whispers of comfort, inviting you to slow down and savor each spoonful.
Ingredients
- For the base:
- 2 large leeks, white and light green parts only, sliced (about 2 cups)
- 1 tbsp olive oil
- 4 cups low-sodium vegetable broth
- For the potatoes:
- 4 medium Yukon Gold potatoes, peeled and diced (about 4 cups)
- For seasoning:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
Instructions
- In a large pot, heat 1 tbsp olive oil over medium heat until shimmering, about 1 minute.
- Add the sliced leeks, stirring occasionally, until they soften and turn translucent, about 5 minutes. Tip: Avoid browning the leeks to keep the soup’s color light.
- Pour in 4 cups of vegetable broth, then add the diced potatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Tip: Simmering gently prevents the potatoes from breaking apart too much.
- Remove the bay leaf. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup. Tip: If using a regular blender, allow the soup to cool slightly and blend in batches to avoid splattering.
Gently ladled into bowls, this soup is velvety and rich, with a subtle sweetness from the leeks. Serve it with a sprinkle of fresh chives or a dollop of Greek yogurt for an extra layer of flavor.
Baked Lowfat Potato Skins
Perhaps there’s no simpler joy than the humble potato, transformed into something crispy, cheesy, and surprisingly light. These baked lowfat potato skins are a testament to the beauty of simplicity, offering a guilt-free indulgence that doesn’t skimp on flavor or texture.
Ingredients
- For the potatoes:
- 4 medium russet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- For the filling:
- 1/2 cup lowfat cheddar cheese, shredded
- 2 tbsp green onions, finely chopped
- 1/4 cup lowfat Greek yogurt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water and pat them dry with a kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub them with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they’re tender when pierced with a fork.
- Let the potatoes cool for 10 minutes. Cut each potato in half lengthwise and scoop out the flesh, leaving about a 1/4-inch thick shell.
- Increase the oven temperature to 450°F (230°C). Place the potato skins on a baking sheet, skin side down, and bake for 10 minutes to crisp up.
- Remove from the oven and fill each skin with shredded cheddar cheese. Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
- Top each potato skin with a dollop of Greek yogurt, a sprinkle of green onions, and a dash of black pepper.
At first bite, the contrast between the crispy skin and the creamy, tangy filling is utterly satisfying. Serve them warm, perhaps with a side of fresh salsa for an extra kick, and watch them disappear before your eyes.
Lowfat Potato Salad with Mustard Dressing
Kindly, as the early summer sun casts its gentle glow, let’s embrace the simplicity and comfort of a dish that feels like a quiet afternoon in the countryside. This lowfat potato salad, dressed in a tangy mustard dressing, is a testament to the beauty of uncomplicated ingredients coming together in harmony.
Ingredients
- For the potatoes:
- 2 lbs red potatoes, quartered
- 1 tsp salt
- For the dressing:
- 1/4 cup lowfat Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the salad:
- 1/4 cup red onion, finely diced
- 2 tbsp fresh dill, chopped
Instructions
- Place the quartered red potatoes in a large pot and cover with cold water. Add 1 tsp salt.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork.
- While the potatoes cook, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, 1/2 tsp salt, and black pepper in a small bowl until smooth.
- Drain the cooked potatoes and let them cool for 5 minutes. Tip: Cooling the potatoes slightly before mixing helps them absorb the dressing better without breaking apart.
- In a large bowl, gently combine the warm potatoes, red onion, and fresh dill with the mustard dressing until evenly coated. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Chill the potato salad in the refrigerator for at least 1 hour before serving. Tip: This salad tastes even better the next day, making it a perfect make-ahead dish for picnics or potlucks.
Cool and creamy, with a delightful tang from the mustard dressing, this potato salad is a refreshing twist on a classic. Serve it alongside grilled vegetables or as a bright accompaniment to your favorite summer barbecue dishes.
Lowfat Sweet Potato Casserole
On a quiet evening like this, when the air carries a hint of autumn’s promise, there’s something deeply comforting about preparing a dish that warms the heart without weighing it down. This lowfat sweet potato casserole is just that—a tender, spiced embrace in every bite, perfect for those moments when you crave sweetness without the guilt.
Ingredients
- For the sweet potato base:
- 3 cups mashed sweet potatoes (about 2 large sweet potatoes, peeled and boiled until tender)
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup unsweetened almond milk
- For the topping:
- 1/2 cup rolled oats
- 1/4 cup chopped pecans
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, and almond milk. Mix until smooth and evenly combined.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it out into an even layer.
- In a small bowl, mix together the rolled oats, chopped pecans, maple syrup, and cinnamon for the topping until the oats are well coated.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden and crispy.
- Let the casserole cool for 5 minutes before serving to allow the flavors to meld together beautifully.
Perfectly spiced and subtly sweet, this casserole offers a delightful contrast between the creamy base and the crunchy topping. Serve it warm with a drizzle of extra maple syrup for an extra touch of sweetness, or enjoy it as is for a comforting side dish that feels like a hug in every bite.
Lowfat Potato and Spinach Gratin
Falling into the rhythm of the kitchen, there’s something deeply comforting about preparing a dish that feels both nourishing and indulgent. This lowfat potato and spinach gratin is just that—a creamy, layered delight that doesn’t weigh you down, perfect for those evenings when you crave something warm and satisfying without the guilt.
Ingredients
- For the gratin:
- 2 large russet potatoes, thinly sliced
- 2 cups fresh spinach, chopped
- 1/2 cup lowfat milk
- 1/2 cup lowfat chicken or vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- For the topping:
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a large bowl, toss the thinly sliced potatoes with olive oil, salt, pepper, and nutmeg until evenly coated.
- Layer half of the potato slices at the bottom of the prepared baking dish, followed by all the chopped spinach.
- Top with the remaining potato slices, arranging them neatly.
- In a small saucepan, warm the lowfat milk and broth over medium heat until just simmering, then pour evenly over the potatoes.
- Cover the dish with aluminum foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil, sprinkle the grated Parmesan and breadcrumbs evenly over the top, and bake uncovered for an additional 15 minutes, or until the topping is golden and crispy.
- Let the gratin rest for 5 minutes before serving to allow the layers to set.
Light and creamy with a satisfying crunch from the topping, this gratin pairs beautifully with a simple green salad or roasted vegetables for a complete meal. The subtle nutmeg and Parmesan elevate the humble potato and spinach, making each bite a delightful experience.
Lowfat Potato Pancakes
On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about turning simple ingredients into something nourishing and warm. Lowfat potato pancakes, with their crispy edges and tender centers, are a testament to the beauty of simplicity.
Ingredients
- For the batter:
- 2 cups grated potatoes, squeezed dry
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 1 tbsp olive oil
Instructions
- In a large bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Mix until all ingredients are evenly distributed.
- Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
- For each pancake, drop 1/4 cup of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding.
- Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; waiting ensures a crispier crust.
- Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keeping them in a single layer prevents sogginess.
- Serve immediately for the best texture. Tip: A dollop of Greek yogurt or applesauce on the side adds a delightful contrast.
The pancakes emerge with a satisfying crunch, giving way to the soft, savory interior. They’re perfect alongside a crisp salad or as a hearty base for a poached egg, turning a simple meal into something special.
Lowfat Potato and Broccoli Bake
Zephyrs of early summer bring a lightness to our meals, and this Lowfat Potato and Broccoli Bake is no exception. It’s a dish that whispers of comfort without the heaviness, perfect for those evenings when you crave something warm yet gentle on the palate.
Ingredients
- For the vegetables:
- 2 large potatoes, thinly sliced
- 2 cups broccoli florets
- For the sauce:
- 1 cup lowfat milk
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For topping:
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Layer the thinly sliced potatoes and broccoli florets in a greased baking dish, arranging them evenly.
- In a small saucepan, whisk together the lowfat milk, all-purpose flour, salt, black pepper, and garlic powder over medium heat until the sauce thickens, about 5 minutes. Tip: Constant whisking prevents lumps.
- Pour the thickened sauce evenly over the arranged vegetables, ensuring all pieces are lightly coated.
- Sprinkle the grated Parmesan cheese on top for a golden crust. Tip: For an even crispier top, broil for the last 2 minutes of baking.
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is bubbly and slightly browned. Tip: Insert a fork into the potatoes to check for doneness; they should offer no resistance.
Soft layers of potato and broccoli meld under a creamy, lightly seasoned sauce, crowned with a crisp Parmesan topping. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal that doesn’t weigh you down.
Lowfat Potato and Cauliflower Mash
Beneath the soft glow of the kitchen light, there’s something profoundly comforting about transforming simple vegetables into a dish that feels like a warm embrace. This lowfat potato and cauliflower mash is a testament to the beauty of simplicity, blending the earthy tones of potatoes with the subtle sweetness of cauliflower into a creamy, dreamy side.
Ingredients
- For the mash:
- 2 large russet potatoes, peeled and cubed
- 1 medium head cauliflower, cut into florets
- 1/2 cup lowfat milk
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Add the cubed potatoes and cauliflower florets to the boiling water. Reduce heat to medium and simmer for 15 minutes, or until both vegetables are fork-tender.
- Drain the vegetables well and return them to the pot.
- Add the lowfat milk, unsalted butter, salt, and black pepper to the pot.
- Using a potato masher or an immersion blender, mash the vegetables until smooth and creamy. For a lighter texture, mash less; for a denser mash, continue until desired consistency is reached.
- Taste and adjust seasoning if necessary, then serve warm.
Gentle in flavor yet rich in texture, this mash pairs beautifully with roasted meats or can stand alone as a comforting bowl of goodness. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving.
Lowfat Potato and Carrot Fritters
Dusk settles softly outside, and here in the kitchen, the simple act of preparing a meal feels like a quiet celebration of the day. These lowfat potato and carrot fritters are a humble yet satisfying dish, perfect for those moments when you crave something comforting but light.
Ingredients
- For the fritters:
- 2 cups grated potatoes
- 1 cup grated carrots
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the grated potatoes and carrots. Let them sit for 5 minutes, then squeeze out any excess moisture with your hands. This step ensures your fritters are crisp, not soggy.
- Add the flour, egg, salt, and pepper to the bowl. Mix gently until all ingredients are just combined. Overmixing can make the fritters tough.
- Heat the olive oil in a non-stick skillet over medium heat (350°F). Drop tablespoonfuls of the mixture into the skillet, flattening them slightly with the back of the spoon.
- Cook for 3-4 minutes on each side, or until golden brown and crispy. If the fritters brown too quickly, lower the heat to prevent burning.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve warm for the best texture and flavor.
Kindly savor these fritters with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor. Their crispy edges and tender centers make them a delightful contrast, perfect for a light lunch or a side dish that doesn’t weigh you down.
Lowfat Potato and Chickpea Curry
Mellow evenings call for comforting dishes that warm the soul without weighing you down. This lowfat potato and chickpea curry is a humble yet hearty dish, perfect for those quiet nights when you crave something nourishing and simple.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- For the spices:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- For the main ingredients:
- 2 medium potatoes, diced into 1/2-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- Salt to taste
- For garnish:
- Fresh cilantro, chopped
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Tip: Toasting the spices releases their flavors. Add the ground cumin, coriander, turmeric, and cayenne pepper to the pot, stirring constantly for 30 seconds.
- Add the diced potatoes to the pot, coating them evenly with the spice mixture.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Tip: For a thicker curry, remove the lid during the last 5 minutes of cooking to allow some liquid to evaporate.
- Gently stir in the drained chickpeas and simmer uncovered for an additional 5 minutes to heat through.
- Tip: Taste and adjust the seasoning with salt if needed, but remember the broth already contains some.
- Remove from heat and garnish with fresh cilantro before serving.
Warm and inviting, this curry boasts a creamy texture from the potatoes, with the chickpeas adding a pleasant bite. Serve it over a bed of fluffy rice or with a side of naan bread to soak up the flavorful sauce.
Lowfat Potato and Zucchini Frittata
Kneading through the quiet of the morning, the thought of a light yet satisfying breakfast lingers. This lowfat potato and zucchini frittata emerges as a canvas of simplicity and nourishment, blending the earthy tones of potatoes with the subtle freshness of zucchini.
Ingredients
- For the frittata base:
- 1 cup diced potatoes
- 1 cup sliced zucchini
- 4 large eggs
- 1/4 cup skim milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the frittata.
- Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Tip: Swirl the oil to coat the pan evenly for a non-stick effect.
- Add 1 cup diced potatoes to the skillet, cooking for 5 minutes until they start to soften. Stir occasionally for even cooking.
- Mix in 1 cup sliced zucchini with the potatoes, cooking for another 3 minutes. Tip: Keep the zucchini slices uniform for consistent texture.
- In a bowl, whisk together 4 large eggs, 1/4 cup skim milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Pour the egg mixture over the potatoes and zucchini in the skillet, ensuring it spreads evenly. Tip: Let it sit undisturbed for 2 minutes to set the edges.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
Velvety in texture with a comforting blend of flavors, this frittata shines when served warm with a sprinkle of fresh herbs or a side of crisp greens. Its lightness makes it perfect for a leisurely weekend brunch or a quick, wholesome dinner.
Lowfat Potato and Kale Soup
Venturing into the heart of comfort food, this recipe brings a lighter twist to the table, blending the earthy tones of kale with the humble potato in a soup that soothes as much as it satisfies. It’s a dish that whispers of home, yet dances lightly on the palate, perfect for those evenings when you crave warmth without the weight.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups low-sodium vegetable broth
- 3 medium potatoes, peeled and cubed
- 1 bunch kale, stems removed and leaves chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
- Pour in the vegetable broth, bringing the mixture to a gentle boil over high heat.
- Add the cubed potatoes to the pot, reducing the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes, stirring occasionally.
- Stir in the chopped kale, salt, and black pepper, cooking until the kale is wilted but still vibrant, about 5 minutes more.
- Remove the pot from the heat and let the soup sit for 5 minutes to allow the flavors to meld before serving.
Perfectly balanced, this soup offers a creamy texture from the potatoes contrasted by the slight bite of kale. Serve it with a sprinkle of red pepper flakes for a gentle heat or a dollop of Greek yogurt for added creaminess.
Lowfat Potato and Mushroom Stir-Fry
Just as the first light of dawn gently touches the earth, this Lowfat Potato and Mushroom Stir-Fry brings a soft, comforting start to any day. It’s a dish that whispers of simplicity and warmth, inviting you to slow down and savor each bite.
Ingredients
- For the stir-fry:
- 2 medium potatoes, thinly sliced
- 1 cup mushrooms, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 tbsp soy sauce
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- 1/2 tsp honey
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add the thinly sliced potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes, stirring occasionally, until they start to soften.
- Tip: To ensure even cooking, avoid overcrowding the skillet. If necessary, cook the potatoes in batches.
- Add the sliced mushrooms to the skillet with the potatoes. Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and the potatoes are golden.
- Tip: For extra flavor, let the potatoes and mushrooms sit undisturbed for a minute before stirring to allow them to caramelize slightly.
- In a small bowl, whisk together soy sauce, minced garlic, grated ginger, and honey until well combined.
- Pour the sauce over the potato and mushroom mixture in the skillet. Stir well to coat everything evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Tip: If the sauce thickens too quickly, add a tablespoon of water to loosen it.
- Remove from heat and serve immediately.
The stir-fry offers a delightful contrast of textures, with the potatoes tender yet slightly crisp and the mushrooms juicy. The subtle sweetness of the honey balances the umami of the soy sauce, creating a harmonious blend of flavors. Serve it over a bed of steamed rice or alongside a crisp green salad for a complete meal.
Lowfat Potato and Tomato Stew
Zestful moments in the kitchen often lead to the most comforting dishes, like this lowfat potato and tomato stew, a humble yet deeply satisfying meal that whispers of home and warmth. It’s a dish that doesn’t rush, inviting you to slow down and savor each step, from the sizzle of onions to the gentle simmer of tomatoes embracing potatoes.
Ingredients
For the stew base
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
For the stew
- 4 medium potatoes, peeled and cubed
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn.
- Add 4 cubed potatoes, 2 cups diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until potatoes are tender when pierced with a fork.
- For a thicker stew, mash a few potatoes against the side of the pot with a spoon. Tip: This also adds a rustic texture.
- Let the stew sit off the heat for 5 minutes before serving to allow flavors to meld. Tip: The stew tastes even better the next day as the flavors deepen.
- Serve hot, garnished with fresh herbs if desired. Tip: A dollop of Greek yogurt adds a creamy contrast to the tangy tomatoes.
Oftentimes, the simplest dishes leave the most lasting impressions. This stew, with its velvety potatoes and bright tomato broth, is a testament to that truth. Try serving it with a slice of crusty bread to soak up every last drop, or over a bed of steamed greens for a lighter touch.
Lowfat Potato and Lentil Stew
Remembering the warmth of a kitchen filled with the earthy aroma of simmering lentils and potatoes, this stew is a humble invitation to slow down and savor the simple pleasures of cooking. It’s a dish that whispers comfort, blending the heartiness of lentils with the soft, yielding texture of potatoes, all while keeping things light and nourishing.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- For the stew:
- 1 cup dried green lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 medium potatoes, peeled and cubed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the lentils, vegetable broth, potatoes, cumin, and smoked paprika. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
- Season with salt to taste. For a thicker stew, mash a few potatoes against the side of the pot.
Just as the stew is a blend of simple ingredients coming together to create something greater, so too can it be the centerpiece of a meal that brings people together. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for added brightness, and let the flavors speak for themselves.
Conclusion
With these 18 delicious low-fat potato recipes, eating healthy has never been easier—or tastier! Whether you’re craving creamy mashed potatoes, crispy wedges, or a hearty skillet dish, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
