18 Delicious Lowfat Potato Recipes Healthy

Venture into a world where comfort meets health with our roundup of 18 Delicious Lowfat Potato Recipes Healthy. Perfect for home cooks across North America, these dishes promise to satisfy your cravings without the guilt. From quick weeknight dinners to cozy seasonal favorites, there’s something for every palate. Keep reading to discover how potatoes can be both nutritious and irresistibly tasty!

Garlic Roasted Lowfat Potatoes

Hey, if you’re looking for a side dish that’s both comforting and a bit healthier, these garlic roasted lowfat potatoes are a game-changer. They’re crispy on the outside, fluffy on the inside, and packed with flavor without all the guilt.

Ingredients

• For the potatoes:
  • 2 pounds of small red potatoes, halved
  • 1 tbsp olive oil
• For the seasoning:
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved potatoes with olive oil in a large bowl until they’re evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. This helps them crisp up evenly.
4. Roast in the preheated oven for 25 minutes. Tip: Give them a stir halfway through for uniform browning.
5. While the potatoes roast, mix the minced garlic, salt, black pepper, and paprika in a small bowl.
6. After 25 minutes, sprinkle the seasoning mix over the potatoes and toss to coat evenly.
7. Return the potatoes to the oven and roast for another 10 minutes, or until they’re golden and crispy.
8. Tip: For extra crispiness, broil for the last 2 minutes, but watch closely to avoid burning.

Ready to serve? These potatoes are irresistibly crispy with a soft center, and the garlic adds a punch that’s not overpowering. Try them alongside grilled chicken or as a hearty addition to your breakfast plate.

Lowfat Mashed Potatoes with Chives

Mashed potatoes don’t have to be heavy to be comforting. This lowfat version keeps all the creamy goodness you love, with a fresh kick from chives.

Ingredients

• For the potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup lowfat milk
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
• For garnish:
  • 2 tbsp fresh chives, finely chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. Add the milk, butter, and salt to the potatoes. Mash with a potato masher until smooth and creamy. Tip: For extra creamy potatoes, warm the milk and butter together before adding.
5. Stir in the chopped chives until evenly distributed. Tip: Reserve a few chives for garnish to add color and freshness to the dish.
6. Serve immediately. Tip: For a fun twist, top with a dollop of Greek yogurt and extra chives.

You’ll love how these mashed potatoes are light yet satisfying, with the chives adding a subtle oniony flavor. Try them alongside grilled chicken or as a base for a savory bowl.

Herbed Lowfat Potato Salad

Got a craving for something creamy yet light? This herbed lowfat potato salad is your go-to for a refreshing side that doesn’t skimp on flavor. Perfect for picnics or a cozy night in, it’s a breeze to whip up with ingredients you likely have on hand.

Ingredients

• For the potatoes:
  • 2 lbs red potatoes, quartered
  • 1 tbsp salt
• For the dressing:
  • 1/2 cup lowfat Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the herbs and extras:
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 2 green onions, thinly sliced

Instructions

1. Fill a large pot with water, add the quartered red potatoes and 1 tbsp salt, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 10-12 minutes, until fork-tender. Tip: Don’t overcook, or they’ll turn mushy.
3. Drain the potatoes and let them cool to room temperature, about 20 minutes. This prevents the yogurt dressing from separating.
4. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth.
5. In a large mixing bowl, combine the cooled potatoes, chopped dill, parsley, and green onions.
6. Pour the dressing over the potato mixture and gently toss to coat evenly. Tip: Use a rubber spatula to avoid breaking the potatoes.
7. Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Tip: For extra zest, add a sprinkle of lemon zest before serving.

Vibrant with fresh herbs and tangy from the yogurt dressing, this potato salad is a lighter take on the classic. Serve it on a bed of greens for a colorful lunch or alongside grilled meats for a satisfying dinner.

Lowfat Scalloped Potatoes

Okay, so you’re craving something creamy and comforting but still kinda light, right? These lowfat scalloped potatoes are your answer—layers of tender potatoes in a creamy sauce, minus the guilt.

Ingredients

• For the potatoes:
  • 4 large russet potatoes, thinly sliced
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups lowfat milk
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Layer the sliced potatoes in the dish, slightly overlapping them.
3. In a saucepan, whisk together the milk, flour, garlic powder, salt, and pepper over medium heat until the sauce thickens, about 5 minutes. Tip: Keep stirring to avoid lumps.
4. Pour the sauce evenly over the potatoes, making sure all slices are covered.
5. Sprinkle the Parmesan cheese on top for a golden crust. Tip: For extra crispiness, broil the last 2 minutes.
6. Bake for 45 minutes or until the potatoes are tender and the top is bubbly and golden. Tip: Let it sit for 5 minutes before serving to thicken the sauce.

The result? Creamy, dreamy potatoes with a slight chew and a crispy top. Try serving them alongside grilled chicken or as a hearty side at your next BBQ.

Spicy Lowfat Potato Wedges

Kick off your snack game with these spicy lowfat potato wedges that are as easy to make as they are delicious. Perfect for those lazy Sundays or when you’re craving something spicy without the guilt.

Ingredients

• For the wedges:
  • 4 medium russet potatoes, washed and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp salt
• For the spice mix:
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil and salt until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they don’t touch for even cooking.
4. Bake for 20 minutes, then flip each wedge and bake for another 15-20 minutes until golden and crispy.
5. While the wedges bake, mix together paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
6. Once the wedges are done, sprinkle the spice mix over them while they’re still hot, tossing gently to coat evenly.

Ready to serve, these wedges boast a crispy exterior with a fluffy inside, packing just the right amount of heat. Try dipping them in a cool yogurt sauce to balance the spice.

Lowfat Potato and Leek Soup

Just when you think comfort food can’t get any better, this lowfat potato and leek soup comes along to prove you wrong. It’s creamy, dreamy, and won’t leave you feeling weighed down.

Ingredients

• For the soup base:
  • 2 large leeks, white and light green parts only, sliced thin
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 4 medium potatoes, peeled and diced
• For finishing:
  • 1/2 cup lowfat milk
  • Salt and pepper to taste
  • Fresh chives, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing until soft, about 5 minutes. Tip: Don’t let them brown; lower the heat if necessary.
2. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer. Cook until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re ready.
3. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: Be careful with hot liquids in a blender; fill only halfway and hold the lid down with a towel.
4. Stir in the lowfat milk and season with salt and pepper to taste. Warm through over low heat for another 2 minutes.
5. Serve hot, garnished with fresh chives.

Absolutely velvety with a subtle sweetness from the leeks, this soup is a hug in a bowl. Try topping it with a sprinkle of crispy bacon or a dollop of Greek yogurt for an extra flavor boost.

Baked Lowfat Potato Chips

Just when you thought potato chips were off the menu for good, here’s a game-changer. You can enjoy crispy, salty chips without the guilt, thanks to this baked low-fat version that’s surprisingly simple to make at home.

Ingredients

• For the chips:
  • 2 large russet potatoes, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Slice the potatoes thinly, about 1/8 inch thick, using a mandoline for even slices. Tip: Soak the slices in cold water for 10 minutes to remove excess starch, then pat dry thoroughly.
3. Toss the potato slices with olive oil and salt in a large bowl until evenly coated.
4. Arrange the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap. Tip: Use a second baking sheet if needed to avoid overcrowding.
5. Bake for 15-20 minutes, flipping halfway through, until the chips are golden and crisp. Tip: Keep an eye on them during the last few minutes to prevent burning.
6. Remove from the oven and let cool on the baking sheets for 5 minutes to crisp up further.

Zesty and light, these baked low-fat potato chips deliver all the crunch you crave with a fraction of the oil. Serve them alongside your favorite dip or crush them over a salad for an unexpected twist.

Lowfat Potato and Spinach Curry

This lowfat potato and spinach curry is your go-to for a hearty, healthy meal that doesn’t skimp on flavor. Perfect for those nights when you want something comforting yet light.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 2 cups diced potatoes
  • 1 cup water
• For finishing:
  • 2 cups fresh spinach
  • 1/2 cup coconut milk
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion, sauté until translucent, about 3 minutes.
3. Stir in garlic and ginger, cook for another minute until fragrant.
4. Add cumin seeds, turmeric, coriander, and chili powder. Toast the spices for 30 seconds to release their flavors.
5. Mix in diced potatoes, ensuring they’re well coated with the spice mixture.
6. Pour in water, bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until potatoes are tender.
7. Once potatoes are cooked, fold in fresh spinach and coconut milk. Cook for an additional 2 minutes until spinach is wilted.
8. Season with salt to taste, then remove from heat.

Absolutely delightful, this curry boasts a creamy texture with a kick of spice. Serve it over a bed of quinoa for an extra protein boost or with naan bread to scoop up every last bit.

Lowfat Sweet Potato and Carrot Mash

Deliciously simple and packed with nutrients, this lowfat sweet potato and carrot mash is your go-to side for any meal. You’ll love how the natural sweetness of the veggies shines through, with just a hint of spice to keep things interesting.

Ingredients

• For the mash:
  • 2 large sweet potatoes, peeled and cubed
  • 3 medium carrots, peeled and sliced
  • 1/4 cup lowfat milk
  • 1 tbsp unsalted butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt to taste

Instructions

1. Place the sweet potatoes and carrots in a large pot. Cover with water and bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15-20 minutes, or until the vegetables are fork-tender. Tip: Cut the veggies into similar sizes for even cooking.
3. Drain the vegetables and return them to the pot. Add the milk, butter, cinnamon, nutmeg, and a pinch of salt.
4. Mash the mixture with a potato masher until smooth. Tip: For a creamier texture, use a hand mixer on low speed.
5. Taste and adjust the seasoning if needed. Tip: A dash of maple syrup can enhance the natural sweetness if desired.

Out of this world creamy and subtly spiced, this mash pairs beautifully with roasted meats or can be a standout on its own. Try topping it with toasted pecans for an extra crunch.

Lowfat Potato and Cauliflower Bake

Feeling like you need a cozy, comforting dish that won’t weigh you down? This lowfat potato and cauliflower bake is your answer. It’s creamy, satisfying, and packed with flavor, without all the guilt.

Ingredients

• For the bake:
  • 2 cups peeled and thinly sliced potatoes
  • 2 cups chopped cauliflower
  • 1 cup lowfat milk
  • 1/2 cup lowfat shredded cheddar cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For the topping:
  • 1/4 cup breadcrumbs
  • 1 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large bowl, mix the sliced potatoes and chopped cauliflower with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Transfer the potato and cauliflower mixture to the prepared baking dish, spreading it out evenly.
4. Pour the lowfat milk over the vegetables, ensuring it’s evenly distributed.
5. Sprinkle the shredded cheddar cheese on top of the vegetables and milk.
6. In a small bowl, mix the breadcrumbs and grated Parmesan cheese for the topping.
7. Sprinkle the breadcrumb mixture evenly over the cheese layer.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
9. Let the bake cool for 5 minutes before serving to allow the flavors to meld together.

Here’s how it turns out: the top is crispy and golden, while the inside stays creamy and soft. Perfect for a weeknight dinner or as a side dish for your next gathering. Try serving it with a sprinkle of fresh herbs for an extra pop of color and flavor.

Lowfat Potato and Green Bean Stir Fry

Mmm, you’re going to love this light and flavorful dish that’s perfect for those busy weeknights. It’s a simple stir fry that combines the earthy taste of potatoes with the crispness of green beans, all tossed in a savory sauce.

Ingredients

• For the stir fry:
  • 2 cups potatoes, diced into 1/2-inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil
• For the sauce:
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (350°F).
2. Add the diced potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Tip: Make sure the potatoes are in a single layer for even cooking.
4. Add the green beans to the skillet. Continue cooking for another 5 minutes, stirring occasionally.
5. Tip: The green beans should be bright green and slightly tender when done.
6. In a small bowl, whisk together the soy sauce, honey, garlic powder, and ginger powder.
7. Pour the sauce over the potatoes and green beans in the skillet. Stir well to coat everything evenly.
8. Cook for an additional 2 minutes, until the sauce thickens slightly and coats the vegetables.
9. Tip: If the sauce thickens too much, add a tablespoon of water to thin it out.

Vibrant and satisfying, this stir fry has a perfect balance of textures—soft potatoes with a slight bite and crisp-tender green beans. Serve it over a bed of quinoa for an extra protein boost or enjoy it as is for a light meal.

Lowfat Potato and Tomato Stew

This comforting lowfat potato and tomato stew is perfect for those chilly evenings when you crave something hearty but healthy. You’ll love how the flavors meld together, creating a dish that’s both satisfying and light.

Ingredients

• For the stew base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 medium potatoes, peeled and cubed
  • 4 cups diced tomatoes (canned or fresh)
  • 2 cups vegetable broth
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the cubed potatoes, diced tomatoes, and vegetable broth, bringing the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender. Tip: Check the potatoes with a fork for doneness.
5. Season with salt, black pepper, and dried thyme, stirring well to combine. Tip: Adjust seasoning according to your preference, but remember the broth already adds saltiness.
6. Let the stew sit for 5 minutes off the heat before serving to allow the flavors to deepen.

The stew boasts a creamy texture from the potatoes, balanced by the acidity of the tomatoes. Serve it with a sprinkle of fresh parsley on top or a side of crusty bread for dipping.

Lowfat Potato and Mushroom Gratin

Zesty and comforting, this Lowfat Potato and Mushroom Gratin is your go-to for a cozy night in. You’ll love how the mushrooms add depth to the creamy potatoes, all without the guilt.

Ingredients

• For the gratin:
  • 2 lbs potatoes, thinly sliced
  • 1 cup mushrooms, sliced
  • 1 cup low-fat milk
  • 1/2 cup low-fat cheese, grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. In a bowl, mix milk, salt, pepper, and garlic powder.
4. Layer half the potato slices in a baking dish. Top with mushrooms, then half the milk mixture.
5. Repeat layers, finishing with milk mixture. Sprinkle cheese on top. Tip: For extra crispiness, broil the last 2 minutes.
6. Cover with foil, bake for 45 minutes. Remove foil, bake another 15 minutes until golden. Tip: Let it sit 5 minutes before serving for easier slicing.

Tender potatoes and earthy mushrooms come together in this gratin for a dish that’s both hearty and light. Try serving it alongside a crisp green salad for a balanced meal.

Lowfat Potato and Zucchini Pancakes

Feeling like you need a light yet satisfying dish? These lowfat potato and zucchini pancakes are your go-to. They’re crispy on the outside, tender inside, and packed with flavor.

Ingredients

• For the pancakes:
• 2 cups grated potatoes
• 1 cup grated zucchini
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, mix 2 cups grated potatoes and 1 cup grated zucchini. Squeeze out excess moisture with your hands.
3. Add 1/4 cup all-purpose flour, 1 beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Mix well.
4. Form small patties from the mixture, about 1/4 cup each.
5. Place patties in the skillet. Cook for 3-4 minutes on each side, until golden brown and crispy.
6. Tip: Don’t overcrowd the skillet. Cook in batches if needed.
7. Tip: For extra crispiness, press down lightly on the patties with a spatula while cooking.
8. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Ready to enjoy? These pancakes are delightfully crisp with a soft center. Serve them with a dollop of Greek yogurt or applesauce for a tasty twist.

Lowfat Potato and Broccoli Casserole

Hey, you know those days when you crave something comforting but don’t want to feel weighed down? This lowfat potato and broccoli casserole is your answer. It’s creamy, satisfying, and packed with veggies—perfect for a cozy night in.

Ingredients

• For the casserole:
  • 4 cups peeled and diced potatoes
  • 2 cups chopped broccoli florets
  • 1 cup lowfat milk
  • 1/2 cup lowfat sour cream
  • 1/2 cup shredded lowfat cheddar cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large pot, boil the diced potatoes in salted water for 10 minutes, or until just tender. Drain and set aside.
3. While the potatoes cook, steam the broccoli florets for 5 minutes until bright green and slightly tender. Tip: Don’t overcook the broccoli—it will soften more in the oven.
4. In a bowl, whisk together the lowfat milk, sour cream, salt, pepper, and garlic powder until smooth.
5. Layer the boiled potatoes and steamed broccoli in the prepared baking dish. Pour the milk mixture evenly over the top.
6. Sprinkle the shredded cheddar cheese over the casserole. Tip: For extra flavor, add a pinch of paprika on top of the cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and lightly golden. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Mmm, this casserole comes out creamy with a slight crunch from the broccoli. Serve it with a side of fresh salad or a slice of crusty bread for a complete meal.

Lowfat Potato and Lentil Soup

Zesty yet comforting, this lowfat potato and lentil soup is your go-to for a hearty meal without the guilt. You’ll love how simple ingredients come together for a flavorful punch.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 cups water
• For the body:
  • 3 medium potatoes, peeled and cubed
  • 1 cup dried lentils, rinsed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
• For finishing:
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and 2 cups water, then bring to a boil.
5. Add 3 cubed potatoes, 1 cup lentils, 1 tsp cumin, and 1/2 tsp smoked paprika.
6. Reduce heat to low, cover, and simmer for 25 minutes until lentils and potatoes are tender.
7. Season with salt and pepper to taste before serving.
8. Garnish with fresh parsley for a pop of color and freshness.

Silky with a slight bite from the lentils, this soup is a texture dream. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

Lowfat Potato and Eggplant Curry

Mmm, you’re going to love this Lowfat Potato and Eggplant Curry. It’s packed with flavor, easy to make, and perfect for a cozy night in.

Ingredients

• For the curry:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 large eggplant, cubed
  • 2 medium potatoes, cubed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, 1 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric. Cook for 1 minute until fragrant.
4. Add 1 large cubed eggplant and 2 medium cubed potatoes. Stir to coat with spices.
5. Pour in 1 can diced tomatoes and 1 cup vegetable broth. Bring to a simmer.
6. Cover and cook on low heat for 25 minutes, or until potatoes are tender.
7. Season with salt to taste before serving.

Tip: For extra creaminess, stir in a splash of coconut milk at the end. Tip: Serve over rice or with naan bread for a complete meal. Tip: Leftovers taste even better the next day as the flavors meld together.

This curry has a hearty texture with tender chunks of eggplant and potato. The spices give it a warm, inviting flavor that’s not too spicy. Try topping it with fresh cilantro or a squeeze of lemon for a bright finish.

Lowfat Potato and Pea Salad

Summer’s here, and you’re probably looking for something light yet satisfying to bring to your next BBQ or picnic. This lowfat potato and pea salad is just the ticket—easy to whip up and packed with flavor.

Ingredients

• For the salad:
  • 2 lbs red potatoes, cubed
  • 1 cup frozen peas, thawed
  • 1/4 cup red onion, finely diced
• For the dressing:
  • 1/2 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 10-12 minutes, or until potatoes are fork-tender. Tip: Don’t overcook, or they’ll turn mushy.
3. Drain the potatoes and let them cool to room temperature. This helps keep the salad crisp.
4. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
5. Add the cooled potatoes, thawed peas, and diced red onion to the bowl with the dressing. Gently toss to coat everything evenly. Tip: For extra flavor, let the salad chill in the fridge for an hour before serving.
6. Give the salad a final taste and adjust seasoning if needed. Tip: A sprinkle of fresh dill or chives adds a nice herby touch.

Enjoy this salad’s creamy texture and tangy kick, perfect alongside grilled meats or as a standalone dish. For a fun twist, serve it in lettuce cups for a low-carb option.

Conclusion

Healthy, hearty, and utterly satisfying, these 18 lowfat potato recipes prove that eating well doesn’t mean sacrificing flavor. Whether you’re craving comfort food or something a bit more adventurous, there’s a dish here for every taste. We’d love to hear which recipes you try—and which become your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

Bella Bacinos