Top 19 Healthy Potato Side Dish Recipes Under 300 Calories

Finding delicious potato sides that won’t derail your healthy eating goals can feel challenging. These light yet satisfying recipes prove you don’t need to skip potatoes completely.

Each dish keeps calories in check while delivering all the comfort and flavor you crave from your favorite potato preparations.

01. Crispy Baked Potato Wedges

Golden potato wedges with crispy edges and fluffy centers. These oven-baked beauties satisfy your fry cravings without the guilt.

Ingredients: 3 large russet potatoes, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder.

How To Make Crispy Baked Potato Wedges

1. Preheat your oven to 450°F and line a large baking sheet with parchment paper. Wash and scrub potatoes thoroughly, leaving the nutrient-rich skin on for extra fiber and flavor.

2. Cut each potato lengthwise into 8 wedges by first halving, then cutting each half into 4 pieces. Keep wedges roughly the same size so they cook evenly and develop that perfect golden color.

3. Toss wedges in a large bowl with olive oil until completely coated. Sprinkle with garlic powder, paprika, salt, pepper, and onion powder, mixing well to distribute seasonings evenly on all surfaces.

4. Arrange wedges in a single layer on the prepared baking sheet, cut-side down for maximum crispiness. Bake for 25-30 minutes until edges are golden brown and centers feel tender when pierced with a fork.

02. Spicy Asian Sweet Potato Rounds

Tender sweet potato slices with bold Asian flavors and a hint of heat. This simple side transforms ordinary sweet potatoes into something extraordinary.

Ingredients: 2 large sweet potatoes, 2 tablespoons sesame oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 1 teaspoon red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 green onions (sliced).

How To Make Spicy Asian Sweet Potato Rounds

1. Preheat oven to 425°F and slice sweet potatoes into ½-inch thick rounds. I like to keep the skin on for extra nutrition and texture, but you can peel them if you prefer.

2. Whisk together sesame oil, minced garlic, grated ginger, red pepper flakes, soy sauce, and rice vinegar in a large bowl until well combined. This aromatic mixture will infuse the sweet potatoes with incredible flavor.

3. Add sweet potato rounds to the bowl and toss gently until each piece is thoroughly coated with the seasoning mixture. Let them sit for 5 minutes to absorb the flavors.

4. Arrange on a baking sheet in a single layer and roast for 20-25 minutes, flipping once halfway through. The edges should be caramelized and the centers tender.

5. Garnish with sliced green onions before serving for a fresh pop of color and mild onion flavor that perfectly complements the spicy-sweet combination.

03. Creamy Slow Cooker Garlic Potatoes

Effortless mashed potatoes made entirely in your slow cooker. No peeling, no boiling, just creamy perfection with minimal effort required.

Ingredients: 3 pounds small red potatoes, 4 cloves garlic (minced), 1 large shallot (diced), ½ cup low-fat buttermilk, 3 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup fresh chives (chopped).

How To Make Creamy Slow Cooker Garlic Potatoes

1. Wash potatoes and cut any larger ones in half so all pieces are roughly the same size. Place them in your slow cooker along with minced garlic and diced shallot for aromatic flavor throughout.

2. Add just enough water to barely cover the potatoes, then cover and cook on high for 3-4 hours until potatoes are fork-tender and easily pierced.

3. Drain the water carefully, leaving potatoes in the slow cooker. Add butter, salt, and pepper, then mash to your desired consistency using a potato masher right in the cooker.

4. Gradually stir in buttermilk until you reach the perfect creamy texture. The tangy buttermilk adds richness without heavy cream, keeping these potatoes light yet satisfying.

5. Fold in fresh chives and taste for seasoning, adjusting salt and pepper as needed. Keep warm in the slow cooker on low until ready to serve.

04. Smoky Bacon Mashed Potatoes

Chunky mashed potatoes studded with crispy bacon pieces. Perfect alongside grilled meats, these potatoes bring comfort food vibes to any meal.

Ingredients: 2 pounds Yukon Gold potatoes, 4 strips turkey bacon, ½ cup low-fat milk, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons sour cream.

How To Make Smoky Bacon Mashed Potatoes

1. Cook turkey bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and crumble into bite-sized pieces when cool enough to handle.

2. Meanwhile, wash and quarter potatoes, leaving skins on for extra texture and nutrients. Boil in salted water for 15-20 minutes until tender when pierced with a fork.

3. Drain potatoes well and return to the pot. Add butter, salt, and pepper, then mash to a chunky consistency using a potato masher, leaving some small lumps for texture.

4. Gradually stir in milk and sour cream until you reach your preferred consistency. I like these potatoes a bit rustic rather than completely smooth.

5. Fold in the crumbled bacon pieces, reserving a few for garnish on top. The smoky bacon flavor pairs beautifully with the creamy potatoes for the ultimate comfort side dish.

05. Mediterranean Stuffed Potatoes

Baked potatoes filled with spinach, feta, and Mediterranean herbs. This healthy twist on twice-baked potatoes brings Greek flavors to your dinner table.

Ingredients: 4 medium russet potatoes, 2 cups fresh spinach (chopped), ½ cup feta cheese (crumbled), 2 cloves garlic (minced), 1 teaspoon dried oregano, 2 tablespoons olive oil, ¼ cup Greek yogurt, salt and pepper to taste.

How To Make Mediterranean Stuffed Potatoes

1. Pierce potatoes all over with a fork and bake at 425°F for 45-50 minutes until tender. Let cool slightly, then cut in half lengthwise and scoop out flesh, leaving a ¼-inch border.

2. Heat olive oil in a large skillet and sauté garlic for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes, then remove from heat.

3. Mash the scooped potato flesh with Greek yogurt, oregano, salt, and pepper until smooth and creamy. The yogurt adds protein while keeping calories lower than traditional butter and cream.

4. Fold the wilted spinach mixture and half the feta cheese into the mashed potatoes, combining gently to maintain the spinach’s bright color and fresh texture.

5. Spoon the mixture back into potato shells and top with remaining feta. Bake for 15-20 minutes until heated through and lightly golden on top.

06. Herb-Crusted Smashed Potatoes

Crispy-edged potatoes with tender centers and aromatic herbs. These rustic smashed potatoes offer the best of both baked and roasted textures.

Ingredients: 2 pounds small red potatoes, 3 tablespoons olive oil, 4 cloves garlic (minced), 2 tablespoons fresh rosemary (chopped), 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup Parmesan cheese (grated).

How To Make Herb-Crusted Smashed Potatoes

1. Boil whole potatoes in salted water for 15-20 minutes until fork-tender but not falling apart. You want them cooked through but still holding their shape for the smashing step.

2. Preheat oven to 450°F and drain potatoes well. Place them on a large baking sheet and use a potato masher or fork to gently smash each potato until flattened but still in one piece.

3. Drizzle with olive oil and sprinkle with minced garlic, fresh rosemary, salt, and pepper. Use your hands to rub the seasonings into all the crispy edges and crevices.

4. Roast for 20-25 minutes until edges are golden brown and crispy. The contrast between the crunchy exterior and creamy interior makes these potatoes absolutely irresistible.

5. Sprinkle with Parmesan cheese during the last 5 minutes of roasting for an extra layer of savory flavor that complements the herbs beautifully.

07. Cinnamon Sweet Potato Fries

Naturally sweet potato fries with warm cinnamon spice. Baking brings out their inherent sweetness while creating perfectly crispy edges.

Ingredients: 2 large sweet potatoes, 2 tablespoons olive oil, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika.

How To Make Cinnamon Sweet Potato Fries

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut sweet potatoes into ¼-inch thick fries, keeping them uniform for even cooking.

2. Toss cut fries in a large bowl with olive oil until evenly coated. The oil helps create those crispy edges we all love while keeping the interior tender and sweet.

3. Combine cinnamon, salt, pepper, and paprika in a small bowl, then sprinkle over the oiled fries. Toss well to ensure every fry is seasoned with the warm spice mixture.

4. Arrange in a single layer on the prepared baking sheet, making sure fries don’t overlap. Crowding prevents proper browning and creates soggy rather than crispy results.

5. Bake for 25-30 minutes, flipping once halfway through, until edges are caramelized and fries are tender when pierced. The natural sugars will create beautiful golden-brown edges.

08. Loaded Sweet Potato Boats

Twice-baked sweet potatoes topped with cheese, bacon, and green onions. Microwaving first speeds up the process while maintaining all the flavors.

Ingredients: 4 medium sweet potatoes, 2 strips turkey bacon, ½ cup sharp cheddar cheese (shredded), 3 green onions (sliced), 2 tablespoons Greek yogurt, 1 tablespoon butter, salt and pepper to taste.

How To Make Loaded Sweet Potato Boats

1. Pierce sweet potatoes all over with a fork and microwave on high for 8-10 minutes until tender. This quick method saves time while still creating fluffy, perfectly cooked potatoes.

2. Cook turkey bacon in a skillet until crispy, then crumble into small pieces. Set aside while you prepare the potato filling for the perfect finishing touch.

3. Cut potatoes in half lengthwise and carefully scoop out flesh, leaving enough to maintain the shell structure. Mash the flesh with butter, Greek yogurt, salt, and pepper until smooth.

4. Spoon the mashed mixture back into the potato shells and top with shredded cheddar cheese. The cheese will melt beautifully and create a golden, bubbly top.

5. Bake at 400°F for 10-12 minutes until cheese is melted and lightly browned. Top with crumbled bacon and sliced green onions before serving for fresh color and flavor.

09. Cheesy Hasselback Potatoes

Accordion-style potatoes with melted cheese between crispy slices. These impressive-looking potatoes combine the best of chips and baked potatoes in one dish.

Ingredients: 4 medium russet potatoes, 3 tablespoons olive oil, 1 cup sharp cheddar cheese (shredded), 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Cheesy Hasselback Potatoes

1. Preheat oven to 425°F and wash potatoes thoroughly. Make cuts every ¼-inch across each potato, stopping about ½-inch from the bottom so the potato stays intact while creating those signature slices.

2. Place potatoes on a baking sheet and brush with olive oil, working it between the slices. Season with salt, pepper, garlic powder, and paprika, making sure to get seasoning into all the cuts.

3. Bake for 45-50 minutes until the edges of the slices are golden and crispy while the center remains tender. The cuts will fan out beautifully during baking.

4. Remove from oven and carefully stuff shredded cheese between the potato slices using a small spoon or your fingers. Be generous with the cheese for maximum flavor.

5. Return to oven for 10-15 minutes until cheese is completely melted and bubbly. The result is crispy potato chips attached to a fluffy baked potato with melted cheese throughout.

10. Classic Garlic Mashed Potatoes

Silky smooth mashed potatoes infused with mellow roasted garlic flavor. Poaching the garlic creates a subtle, sweet taste that’s never overpowering.

Ingredients: 2 pounds Yukon Gold potatoes, 6 cloves garlic, 1 cup low-sodium chicken broth, ¼ cup sour cream, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon white pepper.

How To Make Classic Garlic Mashed Potatoes

1. Peel and quarter potatoes, then place in a large pot with garlic cloves and enough salted water to cover by 2 inches. This method cooks the garlic alongside the potatoes for even flavor distribution.

2. Bring to a boil and cook for 15-20 minutes until both potatoes and garlic are very tender when pierced with a fork. The garlic will become sweet and mellow during cooking.

3. Drain well and return potatoes and garlic to the pot. Add butter and mash until smooth, or use a ricer for ultra-silky results that rival restaurant-quality mashed potatoes.

4. Gradually stir in warm chicken broth until you reach your desired consistency. The broth adds depth of flavor while keeping the potatoes lighter than cream-based versions.

5. Fold in sour cream for tangy richness and season with salt and white pepper. Taste and adjust seasonings as needed, then keep warm until ready to serve.

11. Marshmallow-Topped Sweet Potato Hasselback

Individual sweet potato casseroles with crispy tops and marshmallow goodness. Sage butter adds an elegant touch to this playful side dish.

Ingredients: 4 large sweet potatoes, 3 tablespoons butter, 6 fresh sage leaves, 1 cup mini marshmallows, 2 tablespoons brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt.

How To Make Marshmallow-Topped Sweet Potato Hasselback

1. Make hasselback cuts in sweet potatoes every ¼-inch, stopping ½-inch from the bottom. Place on a baking sheet and bake at 400°F for 45 minutes until tender and cuts have opened up.

2. Meanwhile, melt butter in a small saucepan with sage leaves over medium heat for 2-3 minutes until butter is fragrant and sage is crispy. Strain out sage leaves and set aside.

3. Brush the sage-infused butter generously over the sweet potatoes, working it between all the slices. The herb butter adds incredible aroma and flavor depth.

4. Mix brown sugar, cinnamon, and salt in a small bowl, then sprinkle over the buttered sweet potatoes. This creates a sweet coating that caramelizes beautifully.

5. Top with mini marshmallows, tucking some between the slices. Bake for 10-15 more minutes until marshmallows are golden brown and slightly melted, creating that classic sweet potato casserole experience.

12. Tangy Buttermilk Mashed Potatoes

Creamy mashed potatoes with bright buttermilk tang and roasted garlic depth. The garlic cooks alongside the potatoes for perfectly mellow flavor throughout.

Ingredients: 2 pounds russet potatoes, 4 cloves garlic, ½ cup buttermilk, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons fresh chives (chopped).

How To Make Tangy Buttermilk Mashed Potatoes

1. Peel and chunk potatoes, then boil with whole garlic cloves in salted water for 18-20 minutes until both are completely tender and easily pierced with a fork.

2. Drain thoroughly and return to pot. The key to fluffy mashed potatoes is removing as much water as possible before mashing to prevent gluey texture.

3. Add butter and mash potatoes and garlic together until smooth and creamy. I prefer using a potato masher for the perfect rustic texture that’s not too refined.

4. Gradually stir in buttermilk until you reach your desired consistency. The tangy buttermilk adds incredible flavor while keeping these potatoes lighter than cream-based versions.

5. Season with salt and pepper, then fold in fresh chives for a pop of color and mild onion flavor that complements the tangy buttermilk beautifully.

13. Umami Miso Sweet Potatoes

Caramelized sweet potatoes with rich miso butter glaze. This Japanese-inspired preparation creates crispy edges and creamy centers with incredible depth of flavor.

Ingredients: 3 large sweet potatoes, 3 tablespoons butter, 2 tablespoons white miso paste, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 green onions (sliced), 1 tablespoon sesame seeds.

How To Make Umami Miso Sweet Potatoes

1. Cut sweet potatoes into 2-inch thick rounds and score the tops in a crosshatch pattern. This helps the miso butter penetrate and creates more surface area for caramelization.

2. Line a baking sheet with parchment paper to prevent the miso mixture from burning on the pan. Place sweet potato rounds cut-side up on the prepared sheet.

3. Whisk together melted butter, miso paste, honey, and rice vinegar until smooth. This umami-rich glaze will transform ordinary sweet potatoes into something extraordinary.

4. Brush the miso butter generously over each sweet potato round, making sure to get it into all the scored cuts for maximum flavor penetration.

5. Roast at 425°F for 35-40 minutes until edges are deeply caramelized and centers are tender. The miso creates beautiful browning while adding savory depth.

6. Garnish with sliced green onions and sesame seeds before serving for fresh color and nutty crunch that perfectly complements the rich, savory-sweet flavors.

14. Broccoli-Cheese Potato Mash

Colorful mashed potatoes studded with bright green broccoli and creamy cheese. Fontina melts beautifully, but any good melting cheese works perfectly.

Ingredients: 2 pounds Yukon Gold potatoes, 2 cups fresh broccoli florets, ¾ cup fontina cheese (shredded), ¼ cup milk, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Broccoli-Cheese Potato Mash

1. Boil cubed potatoes in salted water for 15 minutes until tender. Add broccoli florets to the same pot during the last 4 minutes of cooking to steam them perfectly.

2. Drain both vegetables well and return to the pot. The broccoli should be bright green and tender-crisp, adding beautiful color and nutrition to the mashed potatoes.

3. Add butter and mash everything together, leaving some small broccoli pieces intact for texture and visual appeal. I like a slightly chunky consistency rather than completely smooth.

4. Gradually stir in milk until you reach your preferred consistency, then fold in the shredded fontina cheese while the potatoes are still hot so it melts completely.

5. Season with salt and pepper, tasting and adjusting as needed. The mild, creamy fontina pairs beautifully with broccoli, but cheddar or Gruyère work wonderfully too.

15. Two-Potato Nutritious Mash

Classic mashed potatoes enhanced with nutritious sweet potatoes. This healthy combination doubles easily and adds beautiful color to your dinner plate.

Ingredients: 1 pound Yukon Gold potatoes, 1 pound sweet potatoes, ¼ cup low-fat milk, 2 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cinnamon.

How To Make Two-Potato Nutritious Mash

1. Peel and cube both types of potatoes into similar-sized pieces. Cook them together in a large pot of salted water for 18-20 minutes until both varieties are fork-tender.

2. Drain thoroughly and return to the pot. Let them sit for a minute to allow excess moisture to evaporate, which prevents watery mashed potatoes.

3. Add butter and mash until smooth, combining the creamy Yukon Golds with the naturally sweet orange flesh of the sweet potatoes for beautiful color and flavor.

4. Gradually stir in milk until you reach your desired consistency. The sweet potatoes add natural creaminess, so you’ll need less liquid than traditional mashed potatoes.

5. Season with salt, pepper, and just a pinch of cinnamon to enhance the sweet potato flavor without making it dessert-like. The result is nutritious and delicious.

16. Glazed Maple Sweet Potatoes

Tender sweet potato chunks in a glossy maple-butter glaze. This simple preparation transforms basic ingredients into an elegant side dish.

Ingredients: 3 large sweet potatoes, 3 tablespoons butter, 3 tablespoons pure maple syrup, 2 tablespoons fresh lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons fresh thyme.

How To Make Glazed Maple Sweet Potatoes

1. Peel sweet potatoes and cut into 1-inch cubes for even cooking. Uniform pieces ensure everything finishes at the same time with perfect tender texture throughout.

2. Toss cubed sweet potatoes with salt and pepper, then arrange in a single layer on a large baking sheet lined with parchment paper for easy cleanup.

3. Whisk together melted butter, maple syrup, and lemon juice until smooth. The lemon juice adds brightness that balances the sweet maple and rich butter perfectly.

4. Pour the maple mixture over the sweet potatoes and toss to coat evenly. Make sure every piece is glossy with the glaze for maximum flavor.

5. Roast at 400°F for 25-30 minutes, stirring once halfway through, until sweet potatoes are tender and beautifully caramelized with golden edges.

6. Sprinkle with fresh thyme leaves before serving for an aromatic finish that elevates this simple dish to something truly special and restaurant-worthy.

17. Dairy-Free Scalloped Potatoes

Rich and creamy scalloped potatoes made without any dairy products. Almond milk and herbs create surprisingly decadent comfort food that’s completely vegan.

Ingredients: 2 pounds russet potatoes, 1½ cups unsweetened almond milk, 2 tablespoons olive oil, 2 tablespoons flour, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon salt, ½ cup sliced almonds.

How To Make Dairy-Free Scalloped Potatoes

1. Preheat oven to 375°F and grease a 9×13-inch baking dish with olive oil. Slice potatoes into ⅛-inch thick rounds using a mandoline or sharp knife for even cooking.

2. Heat olive oil in a saucepan over medium heat and whisk in flour to create a roux. Cook for 2 minutes, stirring constantly, until the mixture is golden and fragrant.

3. Gradually whisk in almond milk until smooth, then add garlic powder, thyme, and salt. Simmer for 5 minutes until thickened, creating a creamy sauce without any dairy.

4. Layer half the potato slices in the prepared dish, pour over half the sauce, then repeat with remaining potatoes and sauce. Cover tightly with foil.

5. Bake for 45 minutes covered, then remove foil and top with sliced almonds. Continue baking for 20-25 minutes until potatoes are tender and top is golden brown.

18. Ultimate Loaded Scalloped Potatoes

Creamy scalloped potatoes topped with bacon, cheddar, and chives. This healthier version uses low-fat milk but still delivers all the comfort food satisfaction you crave.

Ingredients: 3 pounds russet potatoes, 2 cups low-fat milk, 3 tablespoons butter, 3 tablespoons flour, 1 cup sharp cheddar cheese (shredded), 4 strips turkey bacon, ¼ cup fresh chives (chopped), 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Ultimate Loaded Scalloped Potatoes

1. Cook turkey bacon until crispy, then crumble and set aside. Preheat oven to 350°F and grease a large baking dish with butter or cooking spray.

2. Slice potatoes into ¼-inch thick rounds and layer half in the prepared dish. Season each layer with salt and pepper for flavor throughout the casserole.

3. Melt butter in a saucepan and whisk in flour to create a smooth roux. Gradually add milk, whisking constantly to prevent lumps, and cook until thickened.

4. Pour half the sauce over the first potato layer, then add remaining potatoes and top with the rest of the sauce. Cover with foil and bake for 1 hour.

5. Remove foil and sprinkle with cheddar cheese and crumbled bacon. Bake uncovered for 20-25 minutes until bubbly and golden on top.

6. Let rest for 10 minutes before serving, then garnish with fresh chives for color and mild onion flavor that perfectly complements the rich, cheesy potatoes.

19. Sweet Potato Turnip Mash with Sage

Elegant mashed vegetables with earthy turnips and aromatic sage butter. This sophisticated side dish brings restaurant-quality flavors to your home kitchen.

Ingredients: 1½ pounds sweet potatoes, 1 pound turnips, 3 tablespoons butter, 8 fresh sage leaves, ¼ cup heavy cream, 1 teaspoon salt, ½ teaspoon black pepper.

How To Make Sweet Potato Turnip Mash with Sage

1. Peel and cube sweet potatoes and turnips into similar-sized pieces. The turnips add earthy flavor and help balance the sweetness of the potatoes beautifully.

2. Boil both vegetables together in salted water for 20-25 minutes until very tender. Turnips take slightly longer to cook than sweet potatoes, so test both for doneness.

3. Meanwhile, melt butter in a small saucepan with sage leaves over medium heat for 3-4 minutes until butter is golden and sage is crispy. Strain and reserve both.

4. Drain vegetables thoroughly and mash until smooth, then gradually stir in the sage-infused butter and cream until you reach your desired consistency.

5. Season with salt and pepper, then garnish with the crispy sage leaves for an elegant presentation that showcases the sophisticated flavors in this unique side dish.

Final Thoughts

These healthy potato recipes prove you don’t have to sacrifice flavor for nutrition. Each dish brings comfort and satisfaction while keeping calories reasonable.

From crispy fries to creamy mashes, there’s a perfect potato side for every meal and dietary preference in your cooking repertoire.