Potatoes are a staple ingredient in many cuisines around the world, and it’s easy to see why. They’re versatile, affordable, and can be prepared in countless ways. But when you’re looking to eat clean and prioritize your health, it can be tricky to find potato recipes that fit the bill.
That’s why we’ve compiled a list of 20 delicious and healthy potato recipes that are sure to please even the pickiest of eaters. From roasted sweet potatoes with garlic and herbs to mashed cauliflower and potatoes with chives, these recipes offer a range of flavors and textures to suit any taste or dietary requirement.
In this article, we’ll take you on a culinary journey through our favorite healthy potato recipes, featuring both classic and innovative twists on traditional dishes. Whether you’re looking for comforting meals, quick snacks, or creative inspiration for your next meal prep session, these 20 recipes are sure to be a hit with your family and friends.
Stay tuned for more!
Garlic Herb Roasted Sweet Potatoes
A flavorful twist on a classic side dish, these garlic herb roasted sweet potatoes are perfect for any occasion. With a hint of savory garlic and aromatic herbs, they’re sure to please even the pickiest eaters.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together sweet potatoes, garlic, olive oil, thyme, and rosemary until well combined.
3. Season with salt and pepper to taste.
4. Spread the sweet potato mixture in a single layer on a baking sheet.
5. Roast for 20-25 minutes, or until tender and caramelized.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Loaded Baked Potato Soup with Turkey Bacon
Get cozy with this rich and satisfying soup that combines the flavors of a loaded baked potato with crispy turkey bacon. Perfect for a chilly evening or a comforting meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup shredded cheddar cheese
– 1/4 cup crumbled turkey bacon
– 2 large baked potatoes, peeled and diced
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Stir in diced tomatoes, chicken broth, milk, and shredded cheese. Bring to a simmer.
3. Reduce heat to low and add turkey bacon. Let it cook for 5-7 minutes or until heated through.
4. Add diced potatoes and stir until well combined. Simmer for an additional 10-12 minutes or until potatoes are tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spinach and Feta Stuffed Baby Potatoes
A flavorful and nutritious side dish perfect for any occasion, these Spinach and Feta Stuffed Baby Potatoes are an easy and impressive addition to your meal.
Ingredients:
– 12-15 baby potatoes
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: paprika or chili flakes for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the baby potatoes and poke some holes in them using a fork.
3. In a bowl, mix together spinach leaves, feta cheese, garlic, salt, and pepper.
4. Stuff each potato with the spinach-feta mixture, dividing it evenly among the potatoes.
5. Drizzle the tops with olive oil and sprinkle with paprika or chili flakes if desired.
6. Place the stuffed potatoes on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the potatoes are tender when pierced with a fork.
Cooking Time: 45-50 minutes
Vegan Scalloped Potatoes with Cashew Cream
Elevate your comfort food game with this creamy, cheesy, and utterly delicious vegan take on a classic scalloped potato dish. This recipe uses cashew cream to create a rich and indulgent sauce.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1 cup raw cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cashews, water, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss potato slices with olive oil, salt, and black pepper.
4. Grease a 9×13-inch baking dish with non-stick spray. Layer half the potatoes, then half the cashew cream, repeating the layers one more time.
5. Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until potatoes are tender.
Cooking Time: 1 hour
Air Fryer Crinkle-Cut Fries with Avocado Dip
Elevate your snack game with this simple recipe that combines the best of both worlds – crispy, flavorful fries and a creamy avocado dip. Perfect for movie nights or casual gatherings.
Ingredients:
For the Fries:
– 2-3 large potatoes
– 1 tablespoon olive oil
– Salt to taste
– Optional: 1/4 teaspoon garlic powder, paprika
For the Avocado Dip:
– 3 ripe avocados
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice (optional)
Instructions:
1. Preheat air fryer to 400°F (200°C).
2. Cut potatoes into crinkle-cut strips and place in a bowl.
3. Drizzle with olive oil, sprinkle with salt, and add optional seasonings if desired. Toss to coat.
4. Cook fries in batches for 10-12 minutes, shaking halfway through.
5. Meanwhile, mix avocado dip ingredients in a bowl until smooth.
6. Serve fries hot with a side of creamy avocado dip.
Cooking Time: 20-25 minutes (fries) + 5 minutes (dip preparation)
Mashed Cauliflower and Potatoes with Chives
A delicious twist on traditional mashed potatoes, this recipe combines the nutty flavor of cauliflower with the comfort of warm mashed potatoes, all topped with a sprinkle of fresh chives.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons butter
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Fresh chives, chopped (about 1 tablespoon)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon of butter and roast for 20-25 minutes, or until tender.
3. Boil potatoes in salted water until tender. Drain and mash with remaining 1 tablespoon of butter.
4. In a large bowl, combine roasted cauliflower and mashed potatoes.
5. Add milk or heavy cream, salt, and pepper to taste.
6. Stir until smooth and creamy.
7. Top with chopped chives and serve hot.
Cooking Time: 30-40 minutes
Mediterranean Potato Salad with Lemon-Tahini Dressing
This flavorful potato salad combines the creaminess of tahini dressing with the brightness of lemon and the earthy sweetness of potatoes, all topped with crunchy sumac-seasoned chickpeas. Perfect for a light and refreshing side dish or a satisfying snack.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 1/2 cup cooked chickpeas
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Boil the potatoes until tender, then drain and let cool.
2. In a blender or food processor, combine tahini, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
3. In a large bowl, combine cooled potatoes, chickpeas, and tahini dressing. Toss gently to coat.
4. Season with salt and pepper to taste.
5. Garnish with parsley or dill, if desired.
Cooking Time: 30-40 minutes (including boiling time)
Sweet Potato and Black Bean Breakfast Hash
A flavorful and nutritious twist on traditional breakfast hash, this recipe combines roasted sweet potatoes and black beans with crispy onions and spices for a delicious morning meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add sliced onions and cook for 5-7 minutes or until caramelized.
4. Add garlic, cumin, black beans, and roasted sweet potatoes to the skillet. Cook for an additional 2-3 minutes or until combined.
5. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Greek Yogurt and Scallion Smashed Potatoes
Elevate your potato game with this creamy, flavorful recipe that combines the richness of Greek yogurt with the pungency of scallions. Perfect as a side dish or main course, these smashed potatoes are sure to impress!
Ingredients:
– 3-4 large potatoes
– 1/2 cup Greek yogurt
– 2 tablespoons olive oil
– 2 scallions, thinly sliced
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other herbs of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Cut them in half lengthwise.
3. In a large bowl, whisk together Greek yogurt, olive oil, salt, and pepper.
4. Add the sliced scallions to the bowl and mix until well combined.
5. Arrange the potato halves on a baking sheet lined with parchment paper.
6. Smear the Greek yogurt mixture evenly over each potato half.
7. Bake for 45-50 minutes or until potatoes are tender and golden brown.
Cooking Time: 45-50 minutes
Spiralized Zucchini and Potato Stir-Fry
This vibrant and flavorful stir-fry combines the natural sweetness of spiralized zucchini with the earthy taste of potatoes, making it a perfect side dish or main course. With just a few simple ingredients, you can create a delicious and healthy meal in no time.
Ingredients:
– 2 medium-sized potatoes
– 1 large zucchini
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat your wok or large skillet over medium-high heat.
2. Spiralize the zucchini and set aside.
3. Peel the potatoes and slice them into thin strips.
4. Add 1 tablespoon of oil to the preheated pan and sauté the onion until translucent.
5. Add the garlic and cook for an additional minute.
6. Add the potato strips and cook for about 5 minutes, or until they start to brown.
7. Add the spiralized zucchini and stir-fry everything together for another 2-3 minutes.
8. Season with soy sauce (if using) and salt and pepper to taste.
9. Garnish with chopped green onions (if desired).
10. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes.
Turmeric Roasted Potatoes with Crispy Kale
Elevate your side dish game with this vibrant and flavorful recipe that combines the earthy sweetness of roasted potatoes with the crispy, nutty goodness of kale.
Ingredients:
– 2-3 large potatoes, peeled and cubed
– 1/4 cup olive oil
– 2 tbsp turmeric powder
– Salt and pepper to taste
– 2 cups curly kale leaves
– 1/2 tsp garlic powder
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, turmeric powder, salt, and pepper until evenly coated.
3. Spread potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until golden brown.
4. Meanwhile, heat a non-stick skillet over medium-high heat. Add kale leaves in batches and cook for 2-3 minutes per side or until crispy and slightly caramelized.
5. Remove potatoes from oven and sprinkle with garlic powder. Serve hot alongside the crispy kale.
Cooking Time: Approximately 30-40 minutes
Lentil and Potato Curry with Coconut Milk
This flavorful and aromatic curry is a perfect blend of Indian spices and comforting textures, sure to warm your heart and belly. With the creamy richness of coconut milk and the wholesome goodness of lentils and potatoes, this recipe is a delightful twist on traditional curries.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 cups water or vegetable broth
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add lentils, potatoes, cumin, curry powder, turmeric, salt, and pepper. Stir well.
3. Pour in coconut milk and water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils and potatoes are tender.
4. Serve hot over rice or with naan bread.
Cooking Time: 40 minutes
Buffalo Ranch Roasted Potato Wedges
Elevate your snack game with these crispy, spicy, and savory potato wedges smothered in a creamy buffalo ranch sauce. Perfect for movie nights or game-day gatherings!
Ingredients:
– 4-6 large potatoes
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup buffalo wing sauce
– 1/4 cup ranch dressing
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut potatoes into wedges and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the potato wedges, then sprinkle garlic powder, salt, and black pepper evenly.
4. Roast potatoes for 20-25 minutes or until crispy and golden brown.
5. In a small bowl, mix together buffalo wing sauce and ranch dressing.
6. Remove potatoes from oven and toss with buffalo-ranch mixture.
7. If desired, top with shredded cheddar cheese and return to the oven for an additional 2-3 minutes or until melted.
Cooking Time: 20-25 minutes
Quinoa-Stuffed Mini Potatoes with Pesto
Satisfy your cravings with these bite-sized, flavorful potatoes packed with nutty quinoa and vibrant pesto!
Ingredients:
– 4-6 mini potatoes (about 1 inch in diameter)
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly made pesto
– Salt and pepper to taste
– Optional: grated Parmesan cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and poke some holes in each one.
3. Bake the potatoes for 15-20 minutes, or until they’re slightly tender.
4. While the potatoes are baking, mix cooked quinoa with olive oil, garlic, salt, and pepper.
5. Remove the potatoes from the oven and let them cool slightly.
6. Cut the potatoes in half lengthwise and scoop out some of the flesh to make room for the quinoa mixture.
7. Stuff each potato with about 1 tablespoon of quinoa mixture, followed by a dollop of pesto (about 1/2 teaspoon).
8. Top with grated Parmesan cheese, if desired.
9. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Sweet Potato and Chickpea Buddha Bowl
Savor the comforting flavors of roasted sweet potatoes and chickpeas, tossed with a tangy tahini dressing and topped with crunchy greens. This plant-based bowl is perfect for a quick and nutritious meal or lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup tahini dressing (see note)
– Chopped fresh cilantro or parsley, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a medium bowl, combine chickpeas, roasted sweet potatoes, and tahini dressing. Mix well to combine.
4. Garnish with chopped cilantro or parsley. Serve warm.
Cooking Time: 30-40 minutes
Note: For the tahini dressing, mix 1/2 cup tahini paste with 1 tablespoon lemon juice, 1 garlic clove (minced), and 1/2 teaspoon salt. Adjust to taste!
One-Pan Rosemary Garlic Fingerling Potatoes
Savor the flavors of the Mediterranean with this simple yet elegant side dish. Crispy fingerling potatoes, infused with aromatic rosemary and pungent garlic, are cooked to perfection in just one pan.
Ingredients:
– 1 pound fingerling potatoes, sliced into 1/2-inch rounds
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet or sauté pan, heat the olive oil over medium-high heat.
3. Add the sliced potatoes in a single layer, without overcrowding. Cook for 5 minutes on each side, or until they start to brown.
4. Add the minced garlic and chopped rosemary to the pan, stirring to combine.
5. Season with salt and pepper to taste.
6. Transfer the pan to the preheated oven and bake for an additional 15-20 minutes, or until the potatoes are tender and golden brown.
Cooking Time: 25-30 minutes
Baked Potato Skins with Jalapeño Greek Yogurt
Elevate your snack game with this spicy and creamy twist on classic baked potato skins. Crunchy, flavorful, and addictively delicious!
Ingredients:
– 4 large baking potatoes
– 1/2 cup olive oil
– Salt, to taste
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and poke some holes with a fork.
3. Drizzle olive oil over the potatoes, sprinkle with salt, and toss to coat.
4. Bake potatoes for 45-50 minutes or until tender.
5. Remove from oven and let cool for 10 minutes.
6. Slice each potato in half lengthwise and scoop out most of the flesh, leaving about 1/8 inch on the skin.
7. In a bowl, mix together chopped jalapeño, Greek yogurt, lemon juice, and garlic powder.
8. Stuff each potato skin with the jalapeño-Greek yogurt mixture, dividing it evenly among the four skins.
9. Garnish with cilantro, if desired.
10. Serve warm and enjoy!
Cooking Time: 50-60 minutes (including baking time)
Potato and Leek Soup with Almond Milk
This recipe combines the comfort of potato soup with the subtle sweetness of leeks, all enriched by the creamy texture of almond milk. Perfect for a cozy evening meal or as a soothing side dish.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cups vegetable broth
– 1 cup almond milk
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the leeks and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
3. Add the diced potatoes, vegetable broth, and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Mexican Street Potato Bites with Cilantro Lime Crema
Get ready to spice up your snack game with these crispy potato bites infused with the bold flavors of Mexico. Perfect for a quick and easy appetizer or snack, these addictive morsels are sure to become a favorite.
Ingredients:
– 2 large potatoes
– 1/4 cup vegetable oil
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt, to taste
– Cilantro Lime Crema (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut potatoes into 1-inch cubes.
3. In a bowl, mix together chili powder, cumin, paprika, and salt.
4. Toss potato cubes with the spice mixture until evenly coated.
5. Line a baking sheet with parchment paper and spray with cooking spray. Arrange potato cubes in a single layer.
6. Drizzle with vegetable oil and bake for 20-25 minutes or until golden brown.
Cilantro Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly chopped cilantro
– 1 tablespoon lime juice
– Salt, to taste
Mix all ingredients together in a bowl. Serve chilled over the potato bites.
Avocado Stuffed Twice-Baked Potatoes
Transform ordinary baked potatoes into a decadent treat by filling them with creamy avocado goodness! This recipe combines the earthiness of roasted potatoes with the richness of ripe avocados.
Ingredients:
– 4 large baking potatoes
– 2 ripe avocados, mashed
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. Scoop out the potato flesh, leaving about 1/4 inch of the skin intact.
4. In a bowl, mix together mashed avocado, sour cream, lime juice, salt, and pepper.
5. Stuff each potato shell with the avocado mixture, dividing it evenly among the four potatoes.
6. Place the stuffed potatoes on a baking sheet and bake for an additional 10-15 minutes, or until the filling is heated through.
7. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 60-65 minutes
Summary
Get ready to indulge in a world of delicious and healthy potato recipes! This collection of 20 mouthwatering dishes showcases the versatility of potatoes, from sweet treats like Garlic Herb Roasted Sweet Potatoes and Sweet Potato and Black Bean Breakfast Hash, to savory delights like Loaded Baked Potato Soup with Turkey Bacon and Lentil and Potato Curry with Coconut Milk. With options for vegan, gluten-free, and dairy-free diets, there’s something for everyone in this roundup of recipes that are both nutritious and delicious. Whether you’re a potato lover or just looking for some inspiration for your next meal, this article is sure to satisfy your cravings!
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