8 Healthy Ways to Get Your Potato Fix
Here's how to turn a plain ol' potato into a healthy snack!
Oven-Baked Potato Chips
Make a smarter version of potato chips by using heart-healthy olive oil and seasonings. It’s easy to make crispy homemade chips by slicing the potatoes on a mandoline slicer and throwing ’em in the oven or microwave.
Get a hassle-free recipe for homemade potato chips here.
Oven-Roasted French Fries
Not all French fries have to be deep-fried and covered in a layer of salt. Simply cut russet potatoes into strips and place them on a baking sheet with a bit of olive oil and seasoning.
Mashed Potatoes (with Yogurt)
Cut the fat in half on this comfort food dish by using Greek yogurt instead of heavy cream. You can hide the tangy-like flavor from the yogurt with green onions, garlic powder or another type of seasoning.
Lose-the-Mayo Potato Salad
Potato salad is a classic picnic side dish, but the potatoes are typically covered in mayo! Swap out the fat on this summer staple with fresh ingredients that pack a lot of tangy flavor–like vinegar.
Surprise guests at your next barbecue with one of these no-mayo recipe ideas.
For the colder months, turn your classic baked potato into a hearty soup. To give your soup more character, add roasted red peppers and a touch of Parmesan cheese. Instead of using heavy cream, why not go lighter with half-and-half?
Get our Potato Soup recipe here.
Shredded or cubed, hash browns really can be good for you. Skip the pan full of oil or butter, though, and just add a little bit to keep them from sticking. (Who knew you could make hash browns on the grill?)
For a flavorful side dish, consider making roasted potatoes. Baked at a high temperature, they get lightly browned on the outside and stay tender on the inside. Toss the potatoes in oil that’s rich in unsaturated fat, like canola or olive oil and season with your favorite herbs and spices. Bonus: It’s a dish that’s extremely easy to prepare.
Skip the fryer and try potato skins on the grill or broiled in the oven. Cut leftover baked potatoes into four wedges, remove most of the white part and place each wedge, skin side up, over the coals until they’re golden brown. Top your potato skins with salsa, a dollop of plain Greek yogurt and chopped fresh cilantro.