7 Potato Recipes That Are Actually Good for You (2024)

1 lb new potatoes (aka baby potatoes)

1 medium red onion, cut into wedges

4 medium carrots, skin on, cut into sticks

1 medium zucchini, sliced into rounds

2 tbsp extra-virgin olive oil

¾ tsp kosher salt

½ tsp freshly ground black pepper

Fresh parsley, for garnish (optional)

1

Preheat oven to 400 degrees F.

2

Thoroughly wash potatoes and prick all over with a fork. Place on a microwave-safe dish and microwave on high for 3 minutes.

3

Transfer potatoes to a parchment-lined baking sheet and add other vegetables. Drizzle with olive oil, season with salt and pepper, and toss to coat.

4

Bake until vegetables are soft and begin to brown, about 30–35 minutes.

Nutrition Facts

Amount per serving

4 medium russet potatoes

2 tbsp extra-virgin olive oil

1 tsp garlic powder

¾ tsp kosher salt

¼ tsp freshly ground black pepper

3 tbsp grated Parmesan cheese

2 tbsp fresh parsley, for garnish (optional)

1

Preheat oven to 425 degrees F.

2

Wash the potatoes thoroughly and, leaving the skin intact, slice them into ½"-wide strips.

3

Place the fries in a large mixing bowl and drizzle with olive oil. Toss to coat. Season with garlic powder, salt, pepper, and Parmesan.

4

Spread fries evenly in a single layer on a parchment-lined baking sheet. Bake until golden brown, about 30–35 minutes, tossing halfway through.

5

Serve hot and garnish with fresh parsley, if using.

Nutrition Facts

3 tbsp extra-virgin olive oil

4 leeks, white and light green parts only, roughly chopped

1 rib celery, diced

3 cloves garlic, minced

2 lb Yukon gold potatoes, skin on, chopped into ½-inch pieces

4 cups low-sodium vegetable broth

1 tsp dried thyme

1 tsp dried rosemary

½ tsp ground coriander

2 bay leaves

1 cup unsweetened plain soy milk

2 tsp kosher salt

½ tsp freshly ground black pepper

1

Place a large stockpot over medium heat and add oil, leeks, celery, and garlic. Cook, stirring frequently, until vegetables are soft and tender, about 10 minutes.

2

Add potatoes, broth, thyme, rosemary, coriander, and bay leaves and bring to a boil. Lower heat, cover, and simmer until potatoes are very soft, about 20 minutes.

3

Remove from heat. Cool slightly, then strain out bay leaves and puree the soup using an immersion or countertop blender.

4

Return mixture to stockpot over medium, addsoy milk, and simmer. Season with salt and pepper and serve.

Nutrition Facts

2 lb new potatoes (aka baby potatoes), halved

2 tbsp extra-virgin olive oil

¼ cup white wine vinegar

1 tbsp Dijon mustard

¾ tsp kosher salt

¼ tsp freshly ground black pepper

¼ cup red onion, diced

3 tbsp capers

2 tbsp fresh dill, chopped

2 tbsp fresh basil or parsley, chopped

1

Place potatoes in a large stockpot full of cold water. Bring to a boil over medium-high heat. Cover and cook until potatoes are easily pierced with a fork, about 12–15 minutes. Drain and cool.

2

In a small bowl, whisk together oil, vinegar, mustard, salt, and pepper. Pour over potatoes and toss gently to coat.

3

Top with onion, capers, dill, and basil, and serve.

Nutrition Facts

4 medium russet potatoes

3 tbsp olive oil, divided

1 pinch kosher salt

1 pinch freshly ground black pepper

2 cups baby spinach

½ yellow bell pepper, thinly sliced

¼ cup crumbled feta cheese

2 tbsp sun-dried tomatoes, sliced

¼ cup walnut halves

3 tbsp balsamic vinegar

1 scallion, thinly sliced, for garnish

1

Thoroughly scrub potatoes and prick the skin of each all over. Place potatoes on a microwave-safe plate and microwave on high for 6 minutes. Flip potatoes over, then microwave for 6 more minutes. If a knife can be easily inserted into the middle of each potato, they are ready. If not, continue to microwave, 2 minutes at a time, until center of potato is cooked through.

2

Cut each potato in half, leaving the sides connected. Drizzle with a tbsp of olive oil and season with salt and pepper. Evenly divide spinach, pepper slices, feta cheese, sun-dried tomatoes, and walnut halves among potatoes.

3

Drizzle each potato with remaining olive oil and balsamic vinegar. Sprinkle with scallions before serving.

Nutrition Facts

2 lb Yukon gold potatoes, cut into ½" pieces

1 medium bunch broccoli, cut into very small pieces

2 cloves garlic, minced

¼ cup grated Parmesan cheese

¼ cup prepared basil pesto

1 tsp kosher salt

¼ tsp freshly ground black pepper, plus more to taste

1

Place potatoes in a large stockpot over medium-high heat and fill with enough water to cover by 2 inches. Cover the pot and bring to a rolling boil.

2

Once water is boiling, cook until potatoes are tenderbut not quite cooked through, about 10–12 minutes. Stir in broccoli, cover, and cook until broccoli is bright green and soft, about 4–5 minutes more. Drain, reserving ½ cup of the cooking water.

3

Return drained vegetables to stockpot and add reserved water and remaining ingredients. Mash with a potato masher to thoroughly combine the ingredients (but be careful not to overmix).

Nutrition Facts

1 lb new potatoes

¾ cup chopped baby portobello mushrooms

2 cloves of garlic, sliced

2 tbsp extra-virgin olive oil

½ tsp kosher salt

Black pepper, to taste

1 pinch crushed red pepper

2 tbsp freshly shredded Parmesan cheese, plus more for garnish

Fresh parsley, for garnish (optional)

1

Preheat oven to 450 degrees F.

2

Thoroughly scrub the potatoes and prick with a fork. Place on a microwave-safe plate and microwave until a knife can be easily inserted into the center of each, about 5 minutes. Once cooked through, cool until potatoes can be easily handled.

3

Slice each potato in half and lay it on a parchment-lined baking sheet. Top with mushrooms and garlic and drizzle with olive oil. Season with salt, pepper, crushed red pepper, and cheese.

4

Bake until cheese melts, about 7–10 minutes. Garnish with a sprinkle of Parmesan and parsley, if using, and serve.

Nutrition Facts

Amount per serving