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Potato Recipes


Ancient Egypt Nut!
C: 18st3lb G: 11st0lb BMI: 39.9
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 :)


Addicted to Minimins
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.
S: 15st3lb C: 13st11lb G: 10st0lb BMI: 33.1 Loss: 1st6lb(9.39%)
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.


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

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