Low Fat Roasted Potatoes Recipes

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HEALTHIER OVEN ROASTED POTATOES



Healthier Oven Roasted Potatoes image

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

1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
½ teaspoon red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

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

LOW FAT ROASTED POTATOES



Low Fat Roasted Potatoes image

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

4 -6 large red potatoes, cleaned with skins on and largely diced
1/2-3/4 cup parmesan cheese
1/2 cup diced onion
1/2 cup fat-free Italian salad dressing
fresh ground pepper
salt
cooking spray

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.

LOW-FAT ROASTIES



Low-fat roasties image

Enjoy these guilt-free roast potatoes - they contain around 6g fat compared to the usual 14g!

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish, Vegetable

Time 1h10m

Number Of Ingredients 4

800g roasting potatoes , quartered
1 garlic clove , sliced
200ml vegetable stock (from a cube is fine)
2 tbsp olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the potatoes and garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.

Nutrition Facts : Calories 201 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT



Roasted Potatoes With Carrots and Onions-Low Fat image

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version

Provided by disneydon07

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 potatoes (cut into bite sized pieces)
1 cup baby carrots (about 1/2 a bag)
2 onions (1 red 1 white)
reduced-calorie Italian dressing (I like Girards Lite Champagne Dressing)
cooking spray (Pam)
cayenne pepper
bottled hot sauce (Tabasco)

Steps:

  • {preheat oven to 425 F).
  • Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
  • Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
  • Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
  • Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
  • Add any remaining marinade and bake till brown and somewhat crispy on edges.
  • You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.

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