Low Fat Crispy Potatoes Recipes
EASY CRISPY OVEN FRIES (LOW FAT, LOW CAL)
This is a delicious lower fat, lower calorie baked french fry--evidently soaking the potatoes in the salt-sugar solution draws out some of their water. This way they brown and crisp instead of steam. So yummy! (to me, these taste like the fry-daddy type french fries my mom made me when I was a kid!) My non-dieter husband also deemed these delicious. 159 calories/5 g. fat, 0 mg. cholesterol/28 g. carbs/3 g fiber Weight Watchers Points per serving: 3 This came from a WW book, but I'm not sure which one.
Provided by AndreaVT96
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Spray a non-stick baking sheet w/ non-stick cooking spray.
- In a lg. bowl, combine potatoes, 1/4 teaspoons of the salt and all of sugar w/ cold water to cover. Soak 15 min, drain and blot dry.
- In another lg. bowl, toss potatoes w/ oil and paprika. Place in a single layer on the baking sheet.
- Bake, turning potatoes over as they brown, until cooked through and crisp. (Could take anywhere from 25-45 min., depending on how you cut your potatoes and your oven. My fries only took about 25 minute I checked on my potatoes and turned them about every 5 minute or so. You will see them browning and hear them sizzling.) Sprinkle w/ the remaining 1/2 teaspoons of salt.
CRISPY BAKED POTATO WEDGES - LOW FAT
This simple side dish is a great compliment to fish or steaks. The fresh rosemary and sea salt are just the right seasoning for the crispy potatoes.
Provided by Kozmic Blues
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Spray baking sheet with non stick cooking spray.
- Cut potatoes into wedges, and place onto baking sheet.
- Lightly spray the potato wedges with non stick spray until evenly coated.
- Sprinkle generously with sea salt and chopped rosemary.
- Bake in oven for 35-45 minutes until crisp and golden, turning occasionally.
Nutrition Facts : Calories 164.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.3, Fiber 4.7, Sugar 1.7, Protein 4.3
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NO OIL HEALTHY ROAST POTATOES - A VIRTUAL VEGAN
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4.9/5 (29)Calories 215 per servingCategory Side Dish
- 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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Ratings 1Category EntreeCuisine BritishTotal Time 55 mins
- Peel the potatoes and chop to a medium roast potato size. Keep checking to make sure that there are enough for the roasting tin you are using.
- Par boil the potatoes for 5 minutes. Once cooked, drain the water away. Shake the pan to fluff the potatoes up.
- Mix together the garlic powder, onion powder, crumbled up stock cube salt and pepper. Sprinkle this over the potatoes, in the drained pan, and mix well to get an even coating.
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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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