LOW FAT ROASTED POTATOES
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
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.
HEALTHIER OVEN ROASTED POTATOES
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
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
ROASTED "FRENCH FRIED" POTATOES (LOW FAT)
Crisp and delicious. Vary the flavours by adding chili powder or other spices to the coating mixture. Make up a second batch and freeze. To use, just heat them up in the oven on a cookie sheet at 425 F for about 15 minutes.
Provided by Abby Girl
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into sticks as for French fries.
- In a large bowl, combine cornstarch, water, rosemary, garlic, salt and pepper. Stir until smooth.
- Add potatoes to cornstarch mixture and toss well.
- Arrange potatoes in single layer (potatoes should not touch) on a large baking sheet lined with parchment paper and brush with oil.
- Bake potatoes in preheated 425 oven for 15 minutes. Turn potatoes and continue to bake for 10 - 15 minutes longer, until brown, crisp and cooked through.
Nutrition Facts : Calories 182.9, Fat 1.4, SaturatedFat 0.2, Sodium 590.7, Carbohydrate 40, Fiber 3, Sugar 1.3, Protein 3.6
LOW-FAT ROASTIES
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
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
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NO OIL NO FAT CRISPY ROAST POTATOES - FIFTEEN SPATULAS
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5/5 (27)Total Time 1 hr 15 minsCategory Side DishCalories 245 per serving
- 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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- Line a rimmed baking sheet with parchment paper. In a small bowl combine the garlic powder, paprika, salt and pepper.
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