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Potato Recipes

Discussion in 'Slimming World' started by new beginning, 27 January 2008 Social URL.

  1. new beginning

    new beginning Member

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    Hi, i'm a fussy eater and don't particularly like veg so i was wondering if anyone has any recipes for potatoes that i could use on the Slimming World plan? I would love to vary my food a little.
    Thanks in anticipation of suggestions
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  3. Isis

    Isis Ancient Egypt Nut!

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    Hi Marcia :)

    I'm not following SW myself but I am sure that you will soon have some suggestions from members who are.

    Lacey..x :)
  4. sonban

    sonban Addicted to Minimins

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    Hiya welcome to minimins.

    A few potato recipes I have tried are Bubble & Squeak, Sweet potato either mashed or as a Jacket both both are yummy or even Sweet potato roast with carrot's and butternut squash.
  5. flirty40greeneyes

    flirty40greeneyes Busy busy busy!!

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    When I use to do SW I made home made oven chips ... which I still make for my family as they are healthier - and nicer!!

    Chop potatoes into chip size or slices .. par boil in boiling water until slightly tender but not cooked. Drain well. Leave to dry. In a large baking tray use flora light spay. Add potaotoes, sprinkle on herbs, garlic or spices and cook in oven until golden brown. You can vary the taste of the chips by putting different herbs or spices on.

  6. RUTHYJ357

    RUTHYJ357 Gold Member

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    4 medium potatoes cut into large chunks
    2 tins of chickpeas
    2 medium onions chopped finely
    2tsp garam masala​
    3tsp curry powder
    1tsp turmeric powder
    1tsp cumin seeds
    2 pods of garlic crushed
    1tsp fresh ginger roots grated
    frylight spray
    1/2 tin of tomatoes
    1/2 tsp of chilly powder
    1/2 pint of water​
    Put onions cumin seeds in non stick pan add frylight and cook till brown.
    add garlic,ginger then fry for 2 min. Add all spices then tomatoe tin cook
    again for about 5min on low heat. Add potatoes and a 1/2 pint water cook 10
    then add chick peas cook till potatoes are cooked watching the water at all
    sprinkle with fresh corrander.​


    Vegetables atop a crisp potato crust, with a smattering of tomato sauce and
    cheese. Who would've thought pizza could be so healthy and so good!​
    4 potatoes, shredded
    1 medium onion, grated
    2 eggs, beaten
    1 oz wholemeal flour (4.5 sins)
    1 courgette, thinly sliced
    1 pepper any colour, chopped
    1 onion, thinly sliced
    2 cloves garlic, minced
    6 ounces firm tofu, crumbled or chopped very finely
    2 tomatoes, sliced
    2 tablespoons chopped fresh basil
    passata or salsina
    grated _ fat cheese (you can use 1 A and 1 B choice on a green day – it gets
    you a lot of cheese!)​
    Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking
    dish with nonstick cooking spray.
    In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix
    well and press into the prepared pan.
    Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more
    minutes. Place under grill for 3 minutes, until golden and crisp. Remove
    from oven but leave oven on.
    In a large bowl combine the zucchini, green pepper, thinly sliced onion, garlic
    and tofu. Toss to combine.
    In a large nonstick skillet/frying pan, saute vegetable/tofu mixture until
    vegetables are just tender crisp.
    Combine the tomato sauce and basil. Spread half of the sauce over the top to
    the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour
    the remaining sauce evenly over all. Top with the cheese.
    Bake at 425 degrees F (220 degrees C) (Gas 6 I think)until cheese is melted
    or slightly lower heat if you want to make sure the veggies are cooked
    through. Slice into wedges to serve.​


    (Green day)

    2 baking potatoes about 1lb in weight GRATED.
    85g lean smoked bacon DICED = 1 healty B section.
    71g course ground polenta.
    1 small onion CHOPPED.
    1 egg.
    Salt & pepper.
    Fry light.​
    Put all ingredients in a food mixer/processor, and whizz together until it
    resembles a lumpy batter.
    Spray a GOOD NON STICK fry pan with fry light and spoon about 4 tblspns
    in the centre to form a small pancake like shape, leave to cook on a medium
    heat for about 2-3 mins.
    Then turn CAREFULLY as the top will still be runny, cook on other side for
    same if not brown enough cook till it is .
    Keep warm under the grill and repeat till all the mixture is used up.
    serve with baked beans and quorn sauasges.​
    The polenta should be free as it is not a snack it is a main meal.
    but if the recipe advisor says it is not free it will be 12 .5 sins for the
    whole mix that should make 8-10 fritters.​

    (Makes 16 cakes, serving 8)

    Nice to serve as part of a vegetarian main meal – try some fresh tomato salsa
    with these.​
    2 1/2 lb red potatoes -- scrubbed & halved
    12 cloves garlic -- peeled
    3 tbsp cornmeal, + more for dredge (free on green)
    2 tbsp fresh parsley -- chopped
    1 lg egg and 1 lg egg yolk
    2 tbsp low-fat milk (1.5 sins)
    Olive oil fry right
    Salt and freshly ground black pepper -- to taste​
    Place potatoes and garlic in a large pot of salted water. Bring to a simmer
    over medium heat and cook until the potatoes are just tender, about 20
    Drain and return the potatoes ​
    (unpeeled Risa said but I'm not sure about this. I
    used them peeled)
    and garlic to the pot. Add cornmeal and parsley and coarsely
    mash everything together.
    In a small bowl, whisk egg, egg yolk, milk and 2 or 3 good squirts of Olive Oil
    Fry Right. Stir the mixture into the potatoes. Season with salt and pepper.
    Spread the potatoes out on a large plate, cover and refrigerate. Chill at least
    1 hour or up to 4 hours.
    Preheat the oven to 450°F (or alternatively use the Grill) and place rack on
    lower third of oven. Form the chilled potatoes into 16 cakes. Put about 1/4
    cup cornmeal in a shallow dish; dredge the potato cakes in the cornmeal and
    transfer to a tray.
    If cooking the potato cakes on the grill, place two thicknesses of aluminum
    foil on the rack. Spray the foil with fry right. Set the potato cakes on the foil
    and cook until well-browned on both sides, about 6 minutes per side. (If
    cooking potato cakes in the oven, spray a non-stick baking sheet. Bake in the
    lower third of the oven until well-browned on the bottom, about 10 minutes.
    Turn over and bake until browned on the second side, about 10 minutes


    Hope this helps
    Ruthy xxxx
  7. PaddingtonBear

    PaddingtonBear Member

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    I tend to use Schwartzpacket flavours. The Bombay Potatoes are 5.5 syns on a green day - worth it though!
  8. new beginning

    new beginning Member

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    slimming world
    Thank you everyone for your ideas. I will give some of them a go and let u know how i get on..
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