Low Fat Roasted Potatoes Recipes
HEALTHIER OVEN ROASTED POTATOES
This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 65.5 g, Fat 3.8 g, Fiber 8.4 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 2.9 g
EASY LOW FAT OVEN ROASTED PEPPERED POTATO WEDGES
This is my Dad's recipe!!! Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli.......the list is endless! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people......it is easily adapted up or down however!
Provided by French Tart
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 220 C or 450°F.
- Wash and scrub your potatoes well - no need to peel them!
- Cut them into chunky wedges.
- Place in a ziplock bag or plastic container and add the olive oil & black pepper.
- Do NOT add the salt now as it encourages water!
- Shake the container or bag well - making sure every potato wedge has been covered in oil.
- Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
- Sprinkle on the sea salt and any herbs & spices you may be using.
- Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
- Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
- I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
Nutrition Facts : Calories 204.6, Fat 3.6, SaturatedFat 0.5, Sodium 13.7, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6
LOW FAT ROASTED POTATOES
This is a recipe that I thought that I invented then I saw it in a Kraft magazine! It is sooo good.You can variate the cheese and dressing to make a new creation all your own! yummy!
Provided by road princess Gilmo
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 400-425.
- spray cooking dish with spray if using fat free dressing.
- put all ingredients into large zip bag and toss.
- put in dish and bake for 15 minute then toss and bake. 20-25 min cooking time. keep your eye on them. the thinner the slice the faster it cooks.
- check in and toss to keep from over drying and baking. if you use a fattier dressing then it is less checking time.
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- Peel the skin off the potatoes, placing the potatoes in cool water after peeling so they don’t discolor.
- Once the potatoes are peeled, cut them into evenly sized small pieces. Place the potato pieces in a pot, fill with enough cold water to cover the potatoes, and salt the water. Bring to a boil on high heat (you always cook potatoes starting with cold water in order to ensure evenly cooked pieces. If you start the potatoes in boiling water, the outside will be overcooked by the time the inside is done). Once the water is boiling, cook for an additional 4 minutes. Drain the potatoes, return the pieces to the pot (don’t put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up, shake, shake, shake. You are marring the edges, which will facilitate the crunchiness of the potatoes later on.
- Dump the potatoes onto a sheet pan and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Give it a good sprinkling of sea salt and freshly cracked black pepper, and they are ready to go into the oven. Roast for 45-55 minutes at 450 degrees F, but watch them carefully. Enjoy your crispy potatoes!
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- Peel the potatoes and cut into chunks. Timings here are based on a medium potato being cut into about 5 pieces. Make sure all pieces are pretty even.
- Place the potatoes in a pan, cover with water and bring to a boil. Once boiling they should take about 5 - 6 minutes to become just fork tender. As soon as they do, drain through a colander then leave for a few minutes to steam dry before returning to the saucepan.
- Line a baking tray or roaster with parchment paper or a Silpat. This is essential because no oil is used.
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