by Emily Lee in Healthy Recipes, January 21, 2016
We could go on and on about the health benefits of sweet potatoes, but you’ve already heard the spiel. The problem with these fleshy orange tubers is that some people just don’t like them, no matter what — and when we slather on butter and brown sugar to mask the taste, we’ve completely lost sight of the original purpose.
For anyone who’s tried making the switch but just can’t adjust, it may be time to reconsider good old russets and Yukon golds, which actually provide a solid dose of potassium, calcium and vitamin B6 (just to name a few). In truth, the humble potato is vastly underrated in terms of nutritional benefits. Due to the increased interest in foods that are low-carb or have a low glycemic index value, the potato has unjustly earned a bad reputation. But a few simple modifications can turn a classic baked potato or — dare we say it — fries into a reasonable side dish. Here are the recipes to prove it.
Food Network Kitchen’s Twice-Baked Potatoes (pictured at top) still taste buttery and rich but are much lighter than the full-fat version. The secret? They’re made with a small amount of butter and reduced-fat cream cheese.
Condiments pack a lot of hidden sugars and are often the culprit behind excessively caloric side dishes. Luckily, it doesn’t take much beyond roasted garlic and a few sprigs of fresh rosemary to dress up these classic Roasted Yukon Potatoes. Food Network Kitchen recommends serving the wedges hot out of the oven; that way, you can take full advantage of the warm, golden skin.
Your kids will be beyond excited when they see these Spiced Oven-Fried Potatoes on the table. They’re tossed with spices and a little vegetable oil, then baked until crispy for a comforting snack weighing in under 200 calories.
Yellow-fleshed potatoes, like Yukon golds, are dense, creamy and moderately starchy, making them perfect for mashed potatoes — especially these Vegan Roasted Garlic Mashed Potatoes, which have no dairy and are low in calories and fat.
These Low-Fat Scalloped Potatoes from Food Network Magazine use Gruyère cheese, and because the cheese has a ton of nutty flavor, you don’t have to use a lot of it.