Healthy Potato Recipes

March 01, 2012
Photo: Nigel Cox
The potato is the humble star of the comfort-food pantry. We've gathered a few of our favorite ways to enjoy this down-to-earth spud.
Start Slideshow

1 of 17

Our Favorite Healthy Potato Recipes

Photo: José Picayo
Before we start serving up the recipes, we'll help you brush up on your potato jargon:

Hashed | Whether the spuds are diced or shredded, this approach is all about texture: crisp and golden outside, starchy goodness within.

Mashed | Fluffy, soft, warmly satisfying: simple and—with endless stir-in and topping possibilities—never dull. But there isn't one definitive smoothness: Vary with the dish.

Stuffed | Baked potatoes are hot, starchy bowls ready to hold tasty fillings—self-contained suppers ideal for cold nights.

Our Home Fries recipe is an ideal example of the hashed method. The key to this dish: Resist the urge to stir. Leave the potatoes to cook at the right temperature, and they'll brown gorgeously.

Advertisement
Advertisement

2 of 17

Go Big Or Go Home Fries

Photo: Hector Manuel Sanchez
View Recipe: Go Big Or Go Home Fries

This procedure gives you boldly flavored potatoes that are crunchy and creamy. Because home fries usually pair up with delicious but mild eggs, they need big flavor. These get a hit of sweet paprika, pungent garlic powder, and tangy, zesty Worcestershire sauce. If you like yours spicy, add 1⁄8 teaspoon cayenne pepper to the spice blend, or just drizzle them with some hot sauce on your plate. A cast-iron pan works best here to put ample crust on the potatoes.

3 of 17

Tex-Mex Hash Brown Casserole

Photo: José Picayo
View Recipe: Tex-Mex Hash Brown Casserole

This simple skillet supper uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese.

Advertisement

4 of 17

Sweet Potato and Canadian Bacon Hash

Photo: Becky Luigart-Stayner
View Recipe: Sweet Potato and Canadian Bacon Hash

To avoid mushy hash, don't boil the potatoes too long; remove them from the water while they're still al dente.

5 of 17

Garlicky Roasted Potatoes with Herbs

Photo: Randy Mayor
View Recipe: Garlicky Roasted Potatoes with Herbs

"Always looking for ways to use fresh herbs, I came up with these parsleyed roasted potatoes," said reader and recipe developer Marti LoSasso. "You can also use a mixture of herbs, such as basil and thyme."

6 of 17

Red Chile Potatoes

Photo: Randy Mayor
View Recipe: Red Chile Potatoes

Tiny morsels, sautéed in a delicious blend of spices—these potatoes will be a hit.

Advertisement
Advertisement
Advertisement

7 of 17

Potato and Root Vegetable Mashers

Photo: José Picayo
View Recipe: Potato and Root Vegetable Mashers

A coarse mash gives the dish rustic appeal; leave small chunks of the veggies to add texture to the dish.

8 of 17

Mashed Potato Casserole

Photo: Charles Masters
View Recipe: Mashed Potato Casserole

The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. We recommend using a food mill to ensure the potatoes are evenly mashed and, just as important, not overworked, so they won't get gluey. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.

9 of 17

Rosemary Mashed Sweet Potatoes with Shallots

Photo: Jonny Valiant
View Recipe: Rosemary Mashed Sweet Potatoes with Shallots

You don't need butter and cream to make wonderfully creamy mashed sweet potatoes. Heart-healthy olive oil adds flavor and silkiness without saturated fat.

Advertisement
Advertisement
Advertisement

10 of 17

Bacon and Cheddar Mashed Potatoes

José Picayo
View Recipe: Bacon and Cheddar Mashed Potatoes

It's worth buying a food mill (we like OXO's) to make creamy mashed potatoes. Run the cooked potatoes through before combining with other ingredients.

11 of 17

Two-Potato Mash

View Recipe: Two-Potato Mash

This sweet-and-salty blend is a delicious way to obtain vitamin A, an important nutrient for eye health. We love the interesting twist on classic mashed potatoes.

12 of 17

Cajun-Stuffed Potatoes

Photo: José Picayo
View Recipe: Cajun-Stuffed Potatoes

We don't wrap potatoes in foil before baking: That produces soggy skin. Try a light coating of cooking spray or oil to make the jackets irresistibly crisp.

Advertisement
Advertisement
Advertisement

13 of 17

Chicken and White BBQ Potatoes

Photo: José Picayo
View Recipe: Chicken and White BBQ Potatoes

Baking potatoes (russets) can get huge, tipping the scales at a pound or more each, but smaller ones should also be readily available. If not, go with Yukon golds, which tend to be smaller.

14 of 17

Twice-Roasted Sweet Potatoes with Chipotle

Photo: Charles Masters
View Recipe: Twice-Roasted Sweet Potatoes with Chipotle

Twice-baked sweet potatoes get mixed with a spicy-smoky chipotle butter that balances the sugar. Look for similar-sized sweet potatoes so they'll cook at an even rate. To make ahead, stuff the potato halves, cover, and refrigerate up to one day. Set out at room temperature as the oven preheats to take the chill off.

15 of 17

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

Photo: Howard L. Puckett
View Recipe: Smoked Salmon and Cheese Mini Twice-Baked Potatoes

This scrumptious low-cal finger food was developed by reader Abigail McMahon who was inspired Ireland. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." Luckily, this recipe has all three.

Advertisement
Advertisement
Advertisement

16 of 17

Fontina-Stuffed Potato Skins

Photo: Ellen Silverman
View Recipe: Fontina-Stuffed Potato Skins

Bake potatoes up to two days ahead, and fill with stuffing. Cover and refrigerate. Before serving, let them stand at room temperature for 30 minutes, sprinkle with Parmigiano-Reggiano, and bake.

17 of 17

Garlic and Herb Oven Fries

Photo: Nigel Cox
View Recipe: Garlic and Herb Oven Fries

Some think the potato exists purely for French fries. If you’re a fan of all things fried, try this oven-baked version that sizzles in garlicky butter. Russet or other starchy, larger potatoes are best for cutting into matchsticks and keeping good form. Also try the blue varieties Purple Majesty or All Blue, or the all-purpose Kennebec.

Replay gallery

Share the Gallery

Up Next