45+ Easy and Delicious Friday Diabetic Potato Recipes for a Healthy Feast

When it comes to managing diabetes, food choices are essential.

Potatoes, often thought to be too starchy for those with diabetes, can actually be a healthy addition to your diet when prepared correctly.

In fact, with the right balance and cooking methods, potatoes can provide a variety of nutrients and satisfy your cravings without spiking blood sugar levels.

That’s why we’ve compiled a collection of 45+ delicious and diabetic-friendly potato recipes that are perfect for a Friday night meal.

These recipes feature a range of creative and flavorful ways to enjoy potatoes while keeping health at the forefront.

Whether you’re in the mood for mashed potatoes, potato salads, or roasted wedges, you’ll find something here to suit your taste buds.

Let’s dive into some of the best diabetic potato recipes that are not only satisfying but also simple to make!

45+ Easy and Delicious Friday Diabetic Potato Recipes for a Healthy Feast

Eating healthily doesn’t mean you have to sacrifice flavor or enjoyment.

With these 45+ Friday diabetic potato recipes, you can indulge in the comforting texture and rich flavors of potatoes while staying mindful of your blood sugar.

From savory roasted potatoes to innovative mashed alternatives, these dishes offer a variety of options to cater to every preference and dietary need.

So, whether you’re cooking for yourself, your family, or entertaining friends, these recipes will ensure that you can enjoy a satisfying and nutritious Friday meal that aligns with your diabetic lifestyle.

Give these recipes a try and discover how versatile and delicious diabetes-friendly potatoes can be!

Diabetic-Friendly Roasted Garlic and Herb Potatoes

These roasted garlic and herb potatoes are a great low-carb, diabetic-friendly option that doesn’t compromise on flavor. With a mix of fresh garlic, rosemary, and thyme, these potatoes are perfect as a side dish for any meal. The use of olive oil and a generous seasoning blend adds richness and depth to the potatoes without adding excess carbs.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
3. Add the minced garlic, rosemary, thyme, salt, and pepper. Toss again to evenly coat the potatoes with the herbs and seasonings.
4. Spread the potatoes in a single layer on a baking sheet.
5. Roast for 30-35 minutes, or until the potatoes are tender and golden brown, turning halfway through for even cooking.
6. Remove from the oven and serve hot.

This roasted garlic and herb potato recipe is the perfect addition to your diabetic-friendly menu. The combination of fresh herbs and olive oil makes for a flavorful dish without spiking blood sugar levels. Plus, the simple preparation ensures it’s both easy and delicious for anyone managing diabetes. These roasted potatoes are a wonderful way to enjoy a classic comfort food in a healthier form!

Diabetic-Friendly Mashed Potatoes with Cauliflower

This mashed potato recipe combines the creaminess of potatoes with the lightness of cauliflower, offering a reduced-carb alternative that is still satisfying. The cauliflower helps to lower the overall glycemic index, making this dish ideal for those with diabetes. It’s a creamy, hearty dish that pairs well with a variety of meals, from roasted meats to vegetable stews.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 2 cups cauliflower florets
• 2 tbsp olive oil or unsalted butter
• 1/4 cup low-fat milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Bring a large pot of water to a boil and add the cubed potatoes and cauliflower florets.
2. Cook for about 15-20 minutes, or until both the potatoes and cauliflower are tender.
3. Drain the water and return the potatoes and cauliflower to the pot.
4. Add the olive oil (or butter), garlic powder, milk, salt, and pepper.
5. Mash the potatoes and cauliflower together until smooth and creamy.
6. Adjust seasoning as needed and garnish with fresh parsley before serving.

Mashed potatoes are a comfort food classic, but they can be a challenge for those with diabetes due to their high carb content. By incorporating cauliflower, this recipe provides a light, healthy twist that reduces the glycemic impact. The result is a creamy, flavorful side dish that everyone will enjoy. This diabetic-friendly mashed potato and cauliflower combo is an ideal choice for those looking to enjoy mashed potatoes without worrying about blood sugar spikes.

Diabetic-Friendly Potato and Zucchini Frittata

This diabetic-friendly potato and zucchini frittata is a great way to incorporate vegetables into a satisfying, low-carb breakfast or brunch. It’s high in protein, low in carbs, and full of fresh flavors. The combination of eggs, potatoes, and zucchini makes for a filling meal that helps manage hunger while keeping blood sugar levels steady.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium zucchini, diced
• 6 large eggs
• 1/4 cup low-fat milk
• 1 tbsp olive oil
• 1/4 cup reduced-fat cheese (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a non-stick skillet over medium heat. Add the diced potatoes and cook for 5-7 minutes, or until they start to soften.
3. Add the diced zucchini to the skillet and continue cooking for another 5 minutes, until the vegetables are tender.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
6. Cook on the stove for 3-4 minutes, allowing the edges to set. Then transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully cooked and the frittata is set.
7. Remove from the oven and sprinkle with cheese, if using, and garnish with fresh herbs before serving.

This potato and zucchini frittata offers a delicious, low-carb option that is perfect for a diabetic breakfast or brunch. Packed with protein and healthy vegetables, it is a filling and nutritious meal that keeps blood sugar levels stable throughout the day. The combination of potatoes and zucchini adds texture and flavor, while the eggs provide a satisfying base. This frittata is a versatile dish that can be enjoyed warm or cold, making it a great addition to any meal plan.

Diabetic-Friendly Potato Salad with Greek Yogurt Dressing

This light and refreshing potato salad is made diabetic-friendly by using Greek yogurt instead of mayo, which cuts down on calories and carbs while adding a creamy texture. With fresh vegetables like celery and onions, and a tangy mustard dressing, this potato salad is a great side dish for any summer gathering or picnic, offering a satisfying flavor without spiking blood sugar levels.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup Greek yogurt (unsweetened)
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the diced potatoes in a pot of water and bring to a boil. Cook for 10-15 minutes, or until the potatoes are tender. Drain and let them cool.
2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, and apple cider vinegar. Add salt and pepper to taste.
3. In a large bowl, combine the cooled potatoes with the chopped red onion and celery.
4. Pour the dressing over the potato mixture and stir gently to combine.
5. Garnish with fresh parsley and refrigerate for at least 30 minutes before serving for the flavors to meld.

This diabetic-friendly potato salad offers a healthier alternative to the classic recipe. The Greek yogurt dressing provides the same creamy texture while keeping the carb count in check, making it a great choice for those looking to manage blood sugar levels. The addition of fresh vegetables adds a satisfying crunch, and the tangy mustard flavor brings a delightful depth to the dish. Perfect for summer barbecues or meal prepping, this potato salad is a light and delicious way to enjoy potatoes without the added sugars.

Diabetic-Friendly Baked Potato Wedges

Baked potato wedges are a healthier alternative to traditional fries, offering a satisfying crunch without the excess oil or high glycemic impact. Seasoned with a blend of garlic, paprika, and fresh herbs, these potato wedges are crispy on the outside and soft on the inside. They make for a perfect diabetic-friendly side dish or snack that pairs well with lean meats or can be enjoyed on their own.

Ingredients:

• 4 medium potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the potato wedges in a large bowl and drizzle with olive oil. Toss to coat evenly.
3. Add garlic powder, paprika, oregano, salt, and pepper, and toss again to coat the potatoes with the seasonings.
4. Spread the seasoned potato wedges in a single layer on a baking sheet.
5. Bake for 30-35 minutes, or until the wedges are golden and crispy, flipping halfway through for even cooking.
6. Serve immediately with a dipping sauce of your choice.

These baked potato wedges are a perfect diabetic-friendly alternative to fried potatoes, offering the same satisfying crunch without the extra carbs. The simple seasoning of garlic, paprika, and oregano enhances the natural flavors of the potatoes, making them a versatile side dish that can be paired with almost any main course. Baked, not fried, these wedges provide a healthier way to enjoy potatoes while keeping blood sugar levels steady. They also work great as a snack when you need something crispy and flavorful!

Diabetic-Friendly Sweet Potato and Potato Hash

This sweet potato and potato hash is a delicious, diabetic-friendly breakfast or brunch option that blends the sweetness of sweet potatoes with the heartiness of regular potatoes. Lightly sautéed with bell peppers, onions, and a sprinkle of spices, this hash is packed with fiber, vitamins, and minerals while keeping the carb count moderate. It’s a perfect way to start the day, offering energy and fullness without spiking blood sugar levels.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 medium potatoes, peeled and diced
• 1/2 bell pepper, diced
• 1/4 onion, chopped
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potato and regular potato to the skillet and sauté for about 10-12 minutes, stirring occasionally until they start to soften.
3. Add the bell pepper and onion and continue to cook for another 5 minutes until all the vegetables are tender and slightly browned.
4. Sprinkle in the cumin, paprika, salt, and pepper, and stir to combine.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Garnish with fresh cilantro, if desired, and serve warm.

This sweet potato and potato hash is a great option for anyone looking for a diabetic-friendly, flavorful breakfast or side dish. The combination of sweet potatoes and regular potatoes provides a balance of complex carbs and fiber, helping to stabilize blood sugar levels. The addition of bell peppers and onions adds texture and flavor while keeping the dish light and nutritious. This hash is not only perfect for breakfast but also a great choice for lunch or dinner, making it a versatile addition to your diabetic-friendly meal rotation.

Diabetic-Friendly Potato and Spinach Soup

This hearty potato and spinach soup is a comforting, low-carb, diabetic-friendly option that’s perfect for cooler weather. The potatoes provide a creamy texture while the spinach adds a healthy dose of vitamins and fiber. The light broth, combined with garlic, onions, and a hint of seasoning, creates a satisfying, savory soup that won’t spike blood sugar levels. It’s an ideal choice for a wholesome meal any time of the day.

Ingredients:

• 3 medium potatoes, peeled and diced
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil.
3. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the fresh spinach and cook for another 2-3 minutes, until wilted.
5. For a creamier texture, use an immersion blender to blend the soup until smooth or leave it chunky for more texture.
6. Serve warm, and garnish with fresh herbs or a dollop of low-fat sour cream if desired.

This potato and spinach soup is a nourishing, flavorful meal that fits perfectly into a diabetic-friendly eating plan. The combination of potatoes and spinach offers a nice balance of nutrients, while the low-sodium broth ensures the soup remains light and healthy. The dish is both comforting and satisfying, making it ideal for lunch or dinner, especially during colder months. With its easy preparation and versatile ingredients, this soup can easily become a regular in your weekly rotation of diabetic-friendly meals.

Diabetic-Friendly Potato and Lentil Salad

This potato and lentil salad combines hearty potatoes with protein-packed lentils, creating a satisfying dish that is both filling and diabetic-friendly. The addition of fresh veggies like cucumbers and tomatoes, along with a tangy lemon vinaigrette, adds brightness and crunch. This salad is a great make-ahead option for a healthy lunch or as a side dish for dinner, providing balanced nutrition while keeping blood sugar levels steady.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 cup cooked lentils (green or brown)
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Bring a pot of water to a boil and add the diced potatoes. Cook for about 10-12 minutes, or until tender. Drain and set aside to cool.
2. In a large bowl, combine the cooked lentils, cucumber, tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Add the cooled potatoes to the lentil mixture and drizzle with the dressing. Toss gently to combine.
5. Garnish with fresh parsley and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

This potato and lentil salad offers a healthy and flavorful option for those managing diabetes. The potatoes provide fiber, while the lentils add a protein boost, making this dish both filling and balanced. The tangy lemon vinaigrette enhances the flavors without adding extra sugar or unhealthy fats, making it perfect for anyone looking to enjoy a light, yet satisfying salad. It can be served as a main dish for lunch or as a hearty side for dinner, and its versatility makes it a great addition to a diabetic-friendly meal plan.

Diabetic-Friendly Potato and Kale Gratin

This creamy, baked potato and kale gratin is a delicious and healthy alternative to traditional gratin dishes. With layers of thinly sliced potatoes, nutrient-rich kale, and a light, reduced-fat cheese sauce, it provides all the creamy indulgence without the high-carb content. The dish is baked to perfection, offering a cheesy, savory flavor that’s perfect for anyone looking to enjoy comfort food in a diabetic-friendly way.

Ingredients:

• 4 medium potatoes, thinly sliced
• 2 cups kale, chopped
• 1 cup low-fat milk
• 1/2 cup reduced-fat shredded cheese (cheddar or mozzarella)
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped kale, and sauté for 3-4 minutes until the kale wilts.
3. In a separate saucepan, heat the milk over medium heat. Add the shredded cheese and stir until melted. Season with nutmeg, salt, and pepper.
4. In a greased baking dish, layer the thinly sliced potatoes and sautéed kale. Pour the cheese sauce over the layers.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the top is golden brown.
6. Garnish with fresh parsley before serving.

This potato and kale gratin provides a healthier version of a traditional gratin dish, perfect for anyone looking to enjoy a creamy, cheesy comfort food without the excess carbs. The combination of potatoes and kale not only offers a delicious balance of flavors but also provides a variety of nutrients that help maintain a stable blood sugar level. With a light cheese sauce and minimal added fats, this gratin is a wonderful diabetic-friendly side dish for any meal. The dish is easy to make and can be enjoyed by the whole family, making it a great addition to your healthy meal rotation.

Diabetic-Friendly Potato and Carrot Mash

This creamy potato and carrot mash is a wholesome, diabetic-friendly alternative to traditional mashed potatoes. The addition of carrots not only boosts the nutritional content with extra vitamins and fiber but also adds a natural sweetness, making the dish rich in flavor without the need for extra sugar. Lightly seasoned with herbs and olive oil, this mash is the perfect side dish for any meal and a great way to enjoy potatoes while keeping blood sugar levels in check.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• 1/4 cup low-fat milk
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add the potatoes and carrots and cook for 15-20 minutes or until both are tender.
2. Drain the potatoes and carrots, then return them to the pot.
3. Add the olive oil, garlic powder, dried thyme, salt, and pepper. Begin mashing the mixture with a potato masher or hand mixer.
4. Gradually add the low-fat milk, mashing until you reach your desired consistency.
5. Serve warm, and garnish with fresh herbs if desired.

This potato and carrot mash is a delicious, healthier twist on the classic mashed potatoes. By combining potatoes with carrots, this dish offers an extra dose of vitamins and fiber, making it a more balanced option for those managing diabetes. The olive oil adds richness without overwhelming the dish with unhealthy fats, while the garlic powder and thyme bring out the natural flavors of the vegetables. This mash is an excellent choice as a side dish for meats or as a comforting stand-alone meal that won’t cause a spike in blood sugar.

Diabetic-Friendly Potato and Chickpea Curry

This flavorful potato and chickpea curry is a satisfying, hearty dish that’s perfect for a diabetic-friendly meal. Packed with protein and fiber from the chickpeas and potatoes, this curry offers a rich, comforting flavor with a mild spice from the curry powder and cumin. The addition of tomatoes and spinach helps balance the dish with fresh, vibrant flavors. It’s an excellent option for lunch or dinner and pairs well with whole grains like brown rice for a complete meal.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup spinach, chopped
• 1 can (14 oz) diced tomatoes, no salt added
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup water or low-sodium vegetable broth

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the curry powder, cumin, turmeric, salt, and pepper. Stir for 1-2 minutes to bring out the spices’ flavors.
3. Add the cubed potatoes, chickpeas, diced tomatoes, and water or vegetable broth. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
5. Serve the curry warm, garnished with fresh cilantro or a dollop of low-fat yogurt if desired.

This potato and chickpea curry is a filling, diabetic-friendly meal that’s rich in fiber and protein. The combination of potatoes and chickpeas provides a satisfying base, while the spices give the curry a flavorful, aromatic quality. By using minimal oil and incorporating plenty of fresh vegetables like spinach and tomatoes, the dish remains light while still offering a deep, comforting flavor. This curry is a wonderful option for lunch or dinner and pairs perfectly with a side of whole grains for a balanced, nutritious meal.

Diabetic-Friendly Potato and Mushroom Stir-Fry

This quick and easy potato and mushroom stir-fry is a flavorful, low-carb, diabetic-friendly dish that can be prepared in under 30 minutes. The combination of tender potatoes and savory mushrooms, sautéed with onions and garlic, creates a delicious base. The dish is lightly seasoned with soy sauce and herbs for a touch of umami without the extra sugar or fat. It’s an ideal option for a busy weeknight dinner or as a side dish to complement a variety of proteins.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onions and garlic, cooking for about 2-3 minutes until softened.
2. Add the diced potatoes and sauté for 10-12 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the sliced mushrooms, soy sauce, rosemary, salt, and pepper. Stir well to combine.
4. Continue cooking for an additional 5-7 minutes, until the mushrooms are tender and the potatoes are fully cooked.
5. Garnish with fresh parsley and serve warm.

This potato and mushroom stir-fry is a simple yet flavorful dish that provides a satisfying balance of vegetables and savory flavors without spiking blood sugar levels. The potatoes add a hearty texture, while the mushrooms and soy sauce contribute depth and richness. With minimal oil and a light seasoning of rosemary and soy sauce, this stir-fry remains healthy and delicious. It’s a great addition to a diabetic-friendly meal plan, whether served on its own or alongside a lean protein like chicken or tofu.

Diabetic-Friendly Potato and Green Bean Stir-Fry

This potato and green bean stir-fry is a light, yet filling dish that combines the heartiness of potatoes with the crispness of green beans. Lightly seasoned with garlic, ginger, and soy sauce, this dish offers a savory flavor profile without the excess sugar or fats. It’s a perfect diabetic-friendly option that can be served as a main dish or a side. The combination of vegetables provides a balanced meal with fiber, vitamins, and a good amount of protein from the beans.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, sautéing for 2-3 minutes until softened.
2. Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Add the green beans, soy sauce, oregano, salt, and pepper. Stir well and cook for another 5-7 minutes, until the green beans are tender but still slightly crisp.
4. Serve warm, garnished with additional herbs if desired.

This potato and green bean stir-fry is a delightful and diabetic-friendly dish that combines the best of both worlds—tender potatoes and crunchy green beans. The olive oil and soy sauce add just enough richness without overpowering the vegetables, while the ginger and garlic provide a fresh, aromatic flavor. This dish is a great way to incorporate healthy vegetables into your diet without spiking blood sugar levels. It’s easy to prepare, satisfying, and perfect for a light lunch or a side dish for dinner.

Diabetic-Friendly Baked Potato Wedges with Avocado Salsa

These baked potato wedges are a healthier alternative to traditional fried potato wedges. They are roasted until crispy and golden, then topped with a fresh and creamy avocado salsa, which adds a burst of flavor without the excess calories. This diabetic-friendly recipe offers a combination of healthy fats, fiber, and antioxidants, making it an ideal side dish or snack. The avocado salsa also adds a refreshing contrast to the crispy wedges, making the dish both satisfying and nutritious.

Ingredients:

• 4 medium potatoes, scrubbed and cut into wedges
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the wedges bake, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, lime juice, and salt. Stir gently to combine.
5. Once the wedges are baked, serve them warm with a generous scoop of avocado salsa on top and a sprinkle of fresh cilantro.

These baked potato wedges with avocado salsa offer a delicious twist on a classic favorite. The crispy, seasoned potato wedges provide a satisfying texture, while the creamy avocado salsa adds richness and a burst of freshness. By roasting instead of frying, this dish remains low in fat and free from unhealthy oils, making it perfect for those managing diabetes. The avocado salsa not only provides healthy fats but also enhances the overall flavor profile, making this a healthy, flavorful, and satisfying snack or side dish.

Diabetic-Friendly Potato and Pea Frittata

This potato and pea frittata is a delicious and protein-packed dish that’s great for breakfast, lunch, or dinner. The potatoes provide a hearty base, while the peas add a sweet, fresh flavor and boost the fiber content. This frittata is baked to perfection, with a light, fluffy texture from the eggs and a touch of seasoning. It’s a simple, one-pan meal that is diabetic-friendly, offering a balanced combination of protein, fiber, and healthy fats.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 cup frozen peas, thawed
• 6 large eggs
• 1/4 cup low-fat milk
• 1 tbsp olive oil
• 1 small onion, chopped
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
4. Add the thawed peas to the skillet and cook for an additional 2-3 minutes.
5. In a bowl, whisk together the eggs, low-fat milk, basil, salt, and pepper. Pour the egg mixture over the potatoes and peas in the skillet.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden.
7. Garnish with fresh parsley and serve warm.

This potato and pea frittata is a versatile and nutritious meal that’s perfect for those with diabetes. The potatoes provide fiber and comfort, while the peas add natural sweetness and additional fiber. The eggs offer a high-quality protein source, making this frittata a filling and balanced option for any meal. It’s easy to make, customizable with your favorite vegetables, and can be enjoyed hot or cold. Whether you’re looking for a quick breakfast or a light dinner, this frittata is a diabetic-friendly choice that is sure to satisfy.

Note: More recipes are coming soon!