These delicious and nutritious potato dishes are perfect for adding to your diet in order to lose weight.

Those who love potato chips, fries, samosas, aloo tikki burgers, and other potato-based meals may have to give them up to lose weight. While it will take time and effort to spend a week without chips, you may not need to give up the wonderful potatoes. You can eat them and lose weight. How is that possible? Potatoes aren't fattening, but the cooking procedure is.

Studies show eating potatoes can reduce fat cells and minimize water retention, helping maintain weight. Potatoes provide energy and prebiotic resistant starch, which helps intestinal health. Resistant starch has higher insoluble and soluble fiber, treating constipation, IBS, etc. Boosting your metabolism will also help you lose weight.

Instead of deep-frying your potato, choose delectable meals made using less-oily techniques like boiling or baking. Try these delicious, healthful, and quick potato dishes.

Boil 3 wedges of potatoes for 10 minutes. In a dish, mix 2 tbsp olive oil with ½ tsp each of oregano, chili flakes, dried herbs, and ground pepper. Add 1 tsp dried, roasted, powdered garlic. Sliced potatoes and salt to taste. Mix well. Put potatoes skin-side down on a pan. Turn them golden brown after 45 minutes at 425°F. Serve hot with homemade mustard sauce and chopped coriander leaves.

First, boil, peel, and cube 2 cups of potatoes. Beat 2 cups of yogurt until smooth. Use a whisk or blender. Add 2 tsp salt, 1/4 tsp black pepper powder, 2 tsp roasted and powdered cumin seeds, 1/4 tsp red pepper powder, and chopped coriander leaves. Mix in diced potatoes. Refrigerate and serve cold. Cumin powder and coriander leaves can be used as garnish.

Boil 3 potatoes in moderately salted water. Pour squeezed potatoes into a bowl. After cooling, dice. Mix potatoes with 2 tablespoons olive oil, 2 tablespoons lemon juice, ½ tsp garlic powder, ½ tsp salt, ½ tsp pepper, and sesame seeds as a marinade. Add chopped cucumbers, onions, and raw mangoes and mix well. Salt to taste. Mix well and add chopped coriander. Eat it immediately away or let the potatoes soak up the marination. This high-energy salad is quick after a workout.

Cube 4 medium-sized potatoes after boiling. Heat 2 tablespoons oil in a non-stick pan on medium. Combine 1 tsp cumin seeds and 1 coarsely chopped green chili. Add 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 1 tablespoon cumin-coriander powder, 1/2 teaspoon dry mango powder, and salt to taste. Mix thoroughly and add boiling potatoes. Mix thoroughly and cook 3–4 minutes. Finely cut coriander leaves to garnish.

Use 2 tablespoons oil in a large pan. Add 1 chopped onion, 1 cup chopped carrots, 2 tbsp boiling corn, and 2 tbsp boiling peas and mix well once heated. When veggies soften, add 2 tsp minced garlic and salt and pepper to taste. Keep stirring, add ½ cup milk, and simmer. Add mashed potatoes and whisk to avoid lumps after thickening. Blend with ¼ cup yogurt. Turn off heat and serve hot. It makes a filling early supper.

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